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"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>With summer upon us, there’s a lot more to indulge in beyond ice cream. Savory dishes deserve their own spotlight during the summer heat.\u003c/em> \u003c/p>\n\u003cp>As the weather heats up (well as much as it can for San Francisco), summer revelers can probably be seen more and more with ice cream cones or nice frosty drinks in their hands. \u003c/p>\n\u003cp>While there is definitely nothing wrong with ice cream in the summer, there are definitely some dishes here in the city that can just as easily help you combat the heat--and they're probably better at keeping you a little fuller a little longer than your favorite dairy confection. \u003c/p>\n\u003cp>Now, we know that with just about every other season, San Francisco's summer is very mild and we have yet to hit the stride of our highly anticipated \"Indian Summer.\" However, with already some unseasonably hot days on the books this year, the following dishes should keep you cool and satiated, and some can even keep you warm for those summer days that just don't feel like summer days. \u003c/p>\n\u003cfigure id=\"attachment_129338\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/Included-with-Back-Porch-BBQ-Combo-Plate-is-the-house-made-BBQ-sauce-and-coleslaw-and-rolls.jpg\" alt=\"Included with Back Porch BBQ Combo Plate is the house-made BBQ sauce and coleslaw and rolls\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129338\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/Included-with-Back-Porch-BBQ-Combo-Plate-is-the-house-made-BBQ-sauce-and-coleslaw-and-rolls.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Included-with-Back-Porch-BBQ-Combo-Plate-is-the-house-made-BBQ-sauce-and-coleslaw-and-rolls-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Included-with-Back-Porch-BBQ-Combo-Plate-is-the-house-made-BBQ-sauce-and-coleslaw-and-rolls-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Included-with-Back-Porch-BBQ-Combo-Plate-is-the-house-made-BBQ-sauce-and-coleslaw-and-rolls-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Included-with-Back-Porch-BBQ-Combo-Plate-is-the-house-made-BBQ-sauce-and-coleslaw-and-rolls-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Included-with-Back-Porch-BBQ-Combo-Plate-is-the-house-made-BBQ-sauce-and-coleslaw-and-rolls-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Included-with-Back-Porch-BBQ-Combo-Plate-is-the-house-made-BBQ-sauce-and-coleslaw-and-rolls-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Included-with-Back-Porch-BBQ-Combo-Plate-is-the-house-made-BBQ-sauce-and-coleslaw-and-rolls-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Included-with-Back-Porch-BBQ-Combo-Plate-is-the-house-made-BBQ-sauce-and-coleslaw-and-rolls-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Included-with-Back-Porch-BBQ-Combo-Plate-is-the-house-made-BBQ-sauce-and-coleslaw-and-rolls-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Included-with-Back-Porch-BBQ-Combo-Plate-is-the-house-made-BBQ-sauce-and-coleslaw-and-rolls-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Included with Back Porch BBQ Combo Plate is the house-made BBQ sauce and coleslaw and rolls \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Back Porch BBQ\u003c/h2>\n\u003cp>\u003ca href=\"https://onemarket.com/\">One Market\u003c/a> / \u003ca href=\"https://www.google.com/maps/place/One+Market+Restaurant/@37.7941414,-122.3947602,15z/data=!4m5!3m4!1s0x0:0x47689ad2e32a0afe!8m2!3d37.7941414!4d-122.3947602\">1 Market St, San Francisco\u003c/a> (Also available via \u003ca href=\"https://www.trycaviar.com/san-francisco/one-market-restaurants-back-porch-bbq-8785\">Caviar\u003c/a>)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>San Francisco institution, One Market, takes its Summer Fridays very seriously, as its “Back Porch BBQ” menu makes a return to the restaurant's weekly offerings. \u003c/p>\n\u003cp>Chef Mark Dommen revives their menu of summer BBQ favorites, including 12-hour beef brisket, St. Louis style ribs, a smoked pork belly \"BLT,\" and a slew of traditional summer picnic sides like potato salad and coleslaw. Included with most of the dishes is the tangy house-made BBQ sauce; it's highly recommended that you drench everything in it. \u003c/p>\n\u003cfigure id=\"attachment_129342\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/The-One-Market-Back-Porch-BBQ-Smoked-Pork-Belly-BLT.jpg\" alt=\"The One Market Back Porch BBQ Smoked Pork Belly BLT\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129342\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-One-Market-Back-Porch-BBQ-Smoked-Pork-Belly-BLT.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-One-Market-Back-Porch-BBQ-Smoked-Pork-Belly-BLT-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-One-Market-Back-Porch-BBQ-Smoked-Pork-Belly-BLT-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-One-Market-Back-Porch-BBQ-Smoked-Pork-Belly-BLT-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-One-Market-Back-Porch-BBQ-Smoked-Pork-Belly-BLT-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-One-Market-Back-Porch-BBQ-Smoked-Pork-Belly-BLT-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-One-Market-Back-Porch-BBQ-Smoked-Pork-Belly-BLT-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-One-Market-Back-Porch-BBQ-Smoked-Pork-Belly-BLT-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-One-Market-Back-Porch-BBQ-Smoked-Pork-Belly-BLT-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-One-Market-Back-Porch-BBQ-Smoked-Pork-Belly-BLT-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-One-Market-Back-Porch-BBQ-Smoked-Pork-Belly-BLT-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The One Market Back Porch BBQ Smoked Pork Belly BLT \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129339\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/One-Markets-side-of-potato-salad.jpg\" alt=\"One Market's side of potato salad\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129339\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/One-Markets-side-of-potato-salad.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/One-Markets-side-of-potato-salad-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/One-Markets-side-of-potato-salad-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/One-Markets-side-of-potato-salad-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/One-Markets-side-of-potato-salad-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/One-Markets-side-of-potato-salad-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/One-Markets-side-of-potato-salad-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/One-Markets-side-of-potato-salad-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/One-Markets-side-of-potato-salad-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/One-Markets-side-of-potato-salad-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/One-Markets-side-of-potato-salad-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">One Market's side of potato salad \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Back Porch BBQ menu is only available on Fridays (but what better way to have a summer Friday than enjoying a barbecue without actually having to set up a grill?). Swing by One Market's back entrance for pick-up directly from their kitchen from 11:30am to 2pm. If you're unable to get there in time, or if your company doesn't believe in Summer Fridays for some early BBQ enjoyment, the Back Porch BBQ offerings can also be ordered and delivered via \u003ca href=\"http://<a%20href=\" https:>Caviar\u003c/a> from 11:30am to 8:30pm. \u003c/p>\n\u003cfigure id=\"attachment_129340\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/The-5-gin-martini-from-One-Markets-lunch-cocktail-menu-.jpg\" alt=\"The $5 gin martini from One Market's lunch cocktail menu\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129340\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-5-gin-martini-from-One-Markets-lunch-cocktail-menu-.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-5-gin-martini-from-One-Markets-lunch-cocktail-menu--160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-5-gin-martini-from-One-Markets-lunch-cocktail-menu--800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-5-gin-martini-from-One-Markets-lunch-cocktail-menu--768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-5-gin-martini-from-One-Markets-lunch-cocktail-menu--1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-5-gin-martini-from-One-Markets-lunch-cocktail-menu--1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-5-gin-martini-from-One-Markets-lunch-cocktail-menu--1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-5-gin-martini-from-One-Markets-lunch-cocktail-menu--960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-5-gin-martini-from-One-Markets-lunch-cocktail-menu--240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-5-gin-martini-from-One-Markets-lunch-cocktail-menu--375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-5-gin-martini-from-One-Markets-lunch-cocktail-menu--520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The $5 gin martini from One Market's lunch cocktail menu \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One thing to note, though, that if you happen to come by for pick-up, it's not a bad idea to enjoy One Market's $5 lunch cocktail menu. Nothing like a grown-up lunch dirty martini to start off your weekend. \u003c/p>\n\u003cfigure id=\"attachment_129337\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/The-chol-myun-or-spicy-cold-noodles-with-cucumbers.jpg\" alt=\"The chol-myun, or spicy cold noodles with cucumbers\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129337\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-or-spicy-cold-noodles-with-cucumbers.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-or-spicy-cold-noodles-with-cucumbers-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-or-spicy-cold-noodles-with-cucumbers-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-or-spicy-cold-noodles-with-cucumbers-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-or-spicy-cold-noodles-with-cucumbers-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-or-spicy-cold-noodles-with-cucumbers-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-or-spicy-cold-noodles-with-cucumbers-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-or-spicy-cold-noodles-with-cucumbers-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-or-spicy-cold-noodles-with-cucumbers-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-or-spicy-cold-noodles-with-cucumbers-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-or-spicy-cold-noodles-with-cucumbers-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The chol-myun, or spicy cold noodles with cucumbers \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Cold Noodles\u003c/h2>\n\u003cp>\u003ca href=\"http://places.singleplatform.com/mugu-boka-korean-bbq-restaurant/menu?ref=google\">Muguboka\u003c/a> / \u003ca href=\"https://www.google.com/maps/place/Muguboka+Restaurant/@37.7771411,-122.4653014,17z/data=!3m1!4b1!4m5!3m4!1s0x8085874750386f29:0x73a984bf77430585!8m2!3d37.7771369!4d-122.4631127\">401 Balboa St, San Francisco\u003c/a>\u003c/p>\n\u003cp>Although they offer a full list of Korean BBQ favorites, Muguboka--which roughly translates to “let’s eat it” in Korean--has something on the very back page of their menu to both keep you hot and cold: their chol-myun, or cold noodles. \u003c/p>\n\u003cp>Arguably, the best part of this literally very cool dish, is the springy and chewy texture of the chol-myun noodles (chol-myun could refer to the noodle dish or just the noodles themselves). Made from corn starch and wheat flour, the chol-myun are addictively fun to slurp up and eat. The dish is typically dressed with a spicy and tangy sauce that's made with gochujang chili paste, garlic, vinegar, and sugar and served with assorted veggies. \u003c/p>\n\u003cfigure id=\"attachment_129336\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/The-chol-myun-noodles-are-addictively-springy-and-chewy.jpg\" alt=\"The chol-myun noodles are addictively springy and chewy\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129336\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-noodles-are-addictively-springy-and-chewy.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-noodles-are-addictively-springy-and-chewy-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-noodles-are-addictively-springy-and-chewy-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-noodles-are-addictively-springy-and-chewy-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-noodles-are-addictively-springy-and-chewy-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-noodles-are-addictively-springy-and-chewy-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-noodles-are-addictively-springy-and-chewy-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-noodles-are-addictively-springy-and-chewy-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-noodles-are-addictively-springy-and-chewy-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-noodles-are-addictively-springy-and-chewy-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-noodles-are-addictively-springy-and-chewy-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The chol-myun noodles are addictively springy and chewy \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While chol-myun is usually eaten as a snack dish, the portion sizes at Muguboka are definitely entree-worthy and easily shareable--pending you don't get too addicted and can actually share them. \u003c/p>\n\u003cfigure id=\"attachment_129335\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/Mugubokas-ban-chan-offering.jpg\" alt=\"Muguboka's ban chan offering\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129335\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/Mugubokas-ban-chan-offering.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Mugubokas-ban-chan-offering-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Mugubokas-ban-chan-offering-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Mugubokas-ban-chan-offering-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Mugubokas-ban-chan-offering-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Mugubokas-ban-chan-offering-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Mugubokas-ban-chan-offering-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Mugubokas-ban-chan-offering-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Mugubokas-ban-chan-offering-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Mugubokas-ban-chan-offering-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Mugubokas-ban-chan-offering-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Muguboka's ban chan offering \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129334\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/Muguboka-offers-other-traditional-Korean-staples-like-kimchi-jjigae.jpg\" alt=\"Muguboka offers other traditional Korean staples like kimchi jjigae\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129334\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/Muguboka-offers-other-traditional-Korean-staples-like-kimchi-jjigae.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Muguboka-offers-other-traditional-Korean-staples-like-kimchi-jjigae-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Muguboka-offers-other-traditional-Korean-staples-like-kimchi-jjigae-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Muguboka-offers-other-traditional-Korean-staples-like-kimchi-jjigae-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Muguboka-offers-other-traditional-Korean-staples-like-kimchi-jjigae-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Muguboka-offers-other-traditional-Korean-staples-like-kimchi-jjigae-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Muguboka-offers-other-traditional-Korean-staples-like-kimchi-jjigae-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Muguboka-offers-other-traditional-Korean-staples-like-kimchi-jjigae-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Muguboka-offers-other-traditional-Korean-staples-like-kimchi-jjigae-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Muguboka-offers-other-traditional-Korean-staples-like-kimchi-jjigae-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Muguboka-offers-other-traditional-Korean-staples-like-kimchi-jjigae-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Muguboka offers other traditional Korean staples like kimchi jjigae \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At Muguboka, they offer a couple other versions of this dish, including some with radish and beef and others that are made using a buckwheat noodle instead of the chol-myun. \u003c/p>\n\u003cfigure id=\"attachment_129333\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/A-traditional-bibimbap-served-in-a-hot-stone-bowl.jpg\" alt=\"A traditional bibimbap served in a hot stone bowl\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/A-traditional-bibimbap-served-in-a-hot-stone-bowl.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/A-traditional-bibimbap-served-in-a-hot-stone-bowl-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/A-traditional-bibimbap-served-in-a-hot-stone-bowl-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/A-traditional-bibimbap-served-in-a-hot-stone-bowl-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/A-traditional-bibimbap-served-in-a-hot-stone-bowl-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/A-traditional-bibimbap-served-in-a-hot-stone-bowl-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/A-traditional-bibimbap-served-in-a-hot-stone-bowl-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/A-traditional-bibimbap-served-in-a-hot-stone-bowl-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/A-traditional-bibimbap-served-in-a-hot-stone-bowl-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/A-traditional-bibimbap-served-in-a-hot-stone-bowl-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/A-traditional-bibimbap-served-in-a-hot-stone-bowl-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A traditional bibimbap served in a hot stone bowl \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The restaurant is on an unassuming street in the Inner Richmond neighborhood, but is definitely worth stepping into, even if not for the chol-myun. The small team there is consistently pleasant and have been known to throw in complimentary dishes just because! \u003c/p>\n\u003cfigure id=\"attachment_129350\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/The-Matchazuke-is-topped-with-nori-and-togarashi.jpg\" alt=\"The Matchazuke is topped with nori and togarashi\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129350\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-topped-with-nori-and-togarashi.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-topped-with-nori-and-togarashi-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-topped-with-nori-and-togarashi-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-topped-with-nori-and-togarashi-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-topped-with-nori-and-togarashi-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-topped-with-nori-and-togarashi-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-topped-with-nori-and-togarashi-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-topped-with-nori-and-togarashi-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-topped-with-nori-and-togarashi-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-topped-with-nori-and-togarashi-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-topped-with-nori-and-togarashi-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Matchazuke is topped with nori and togarashi \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Matchazuke\u003c/h2>\n\u003cp>\u003ca href=\"https://stonemillmatcha.com/\">Stonemill Matcha\u003c/a> / \u003ca href=\"https://www.google.com/maps/place/Stonemill+Matcha/@37.7639899,-122.423798,17z/data=!3m2!4b1!5s0x808f7e22feaf131f:0x56d6e9e2a0cd9be0!4m5!3m4!1s0x808f7f8e03271a97:0x961ecd6a4feb7941!8m2!3d37.7639857!4d-122.4216093\">561 Valencia St, San Francisco\u003c/a>\u003c/p>\n\u003cp>Judging by the consistent lines out the doors, it's likely you've probably stopped by Stonemill Matcha already to take a gander at their ever-enticing case of pastries and sweets. \u003c/p>\n\u003cfigure id=\"attachment_129349\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/The-Matchazuke-is-essentially-a-rice-bowl-with-salmon-and-doused-in-chicken-dashi-and-matcha-tea.jpg\" alt=\"The Matchazuke is essentially a rice bowl with salmon and doused in chicken dashi and matcha tea\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129349\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-essentially-a-rice-bowl-with-salmon-and-doused-in-chicken-dashi-and-matcha-tea.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-essentially-a-rice-bowl-with-salmon-and-doused-in-chicken-dashi-and-matcha-tea-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-essentially-a-rice-bowl-with-salmon-and-doused-in-chicken-dashi-and-matcha-tea-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-essentially-a-rice-bowl-with-salmon-and-doused-in-chicken-dashi-and-matcha-tea-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-essentially-a-rice-bowl-with-salmon-and-doused-in-chicken-dashi-and-matcha-tea-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-essentially-a-rice-bowl-with-salmon-and-doused-in-chicken-dashi-and-matcha-tea-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-essentially-a-rice-bowl-with-salmon-and-doused-in-chicken-dashi-and-matcha-tea-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-essentially-a-rice-bowl-with-salmon-and-doused-in-chicken-dashi-and-matcha-tea-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-essentially-a-rice-bowl-with-salmon-and-doused-in-chicken-dashi-and-matcha-tea-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-essentially-a-rice-bowl-with-salmon-and-doused-in-chicken-dashi-and-matcha-tea-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-essentially-a-rice-bowl-with-salmon-and-doused-in-chicken-dashi-and-matcha-tea-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Matchazuke is essentially a rice bowl with salmon and doused in chicken dashi and matcha tea \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>However, Stonemill's savory options are nothing to scoff at. Case in point is the matchazuke. The matchazuke can be ordered at the register (after selecting from that case of sugary matcha-infused wonders) and comes in a large ceramic bowl filled with rice and topped with a sizable slab of salmon and togarashi and nori. Everything in the bowl is then bathed in umami in the form of a chicken dashi and matcha tea broth. \u003c/p>\n\u003cfigure id=\"attachment_129351\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/The-Stonemill-Matcha-matcha-cream-pie.jpg\" alt=\"The Stonemill Matcha matcha cream pie\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129351\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Stonemill-Matcha-matcha-cream-pie.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Stonemill-Matcha-matcha-cream-pie-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Stonemill-Matcha-matcha-cream-pie-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Stonemill-Matcha-matcha-cream-pie-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Stonemill-Matcha-matcha-cream-pie-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Stonemill-Matcha-matcha-cream-pie-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Stonemill-Matcha-matcha-cream-pie-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Stonemill-Matcha-matcha-cream-pie-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Stonemill-Matcha-matcha-cream-pie-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Stonemill-Matcha-matcha-cream-pie-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Stonemill-Matcha-matcha-cream-pie-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Stonemill Matcha matcha cream pie \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The dish is delicate and refreshing, while still feeling substantial and filling--a perfect dish that will squash hunger pangs without making you feel sluggish afterwards...but if you decide to also indulge in the offerings from the pastry case (which we cannot encourage enough), we can't promise anything. For sweet tooth-havers, the matcha cream pie and matcha cookies with toasted rice are a good start. \u003c/p>\n\u003cfigure id=\"attachment_129348\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/Sparkling-matcha-is-offered-at-Stonemill-as-seltzer-water-with-a-shot-of-matcha-tea.jpg\" alt=\"Sparkling matcha is offered at Stonemill as seltzer water with a shot of matcha tea\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129348\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/Sparkling-matcha-is-offered-at-Stonemill-as-seltzer-water-with-a-shot-of-matcha-tea.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Sparkling-matcha-is-offered-at-Stonemill-as-seltzer-water-with-a-shot-of-matcha-tea-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Sparkling-matcha-is-offered-at-Stonemill-as-seltzer-water-with-a-shot-of-matcha-tea-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Sparkling-matcha-is-offered-at-Stonemill-as-seltzer-water-with-a-shot-of-matcha-tea-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Sparkling-matcha-is-offered-at-Stonemill-as-seltzer-water-with-a-shot-of-matcha-tea-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Sparkling-matcha-is-offered-at-Stonemill-as-seltzer-water-with-a-shot-of-matcha-tea-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Sparkling-matcha-is-offered-at-Stonemill-as-seltzer-water-with-a-shot-of-matcha-tea-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Sparkling-matcha-is-offered-at-Stonemill-as-seltzer-water-with-a-shot-of-matcha-tea-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Sparkling-matcha-is-offered-at-Stonemill-as-seltzer-water-with-a-shot-of-matcha-tea-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Sparkling-matcha-is-offered-at-Stonemill-as-seltzer-water-with-a-shot-of-matcha-tea-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Sparkling-matcha-is-offered-at-Stonemill-as-seltzer-water-with-a-shot-of-matcha-tea-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sparkling matcha is offered at Stonemill as seltzer water with a shot of matcha tea \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And if you need even more refreshment with the matchazuke, the sparkling matcha (seltzer with a shot of matcha) is a unique offering to sip on for some summer cooling. \u003c/p>\n\u003cfigure id=\"attachment_129332\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/The-Kumamoto-oysters-with-the-Grassy-Bar-and-Saquish.jpg\" alt=\"The Kumamoto oysters with the Grassy Bar and Saquish\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129332\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Kumamoto-oysters-with-the-Grassy-Bar-and-Saquish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Kumamoto-oysters-with-the-Grassy-Bar-and-Saquish-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Kumamoto-oysters-with-the-Grassy-Bar-and-Saquish-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Kumamoto-oysters-with-the-Grassy-Bar-and-Saquish-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Kumamoto-oysters-with-the-Grassy-Bar-and-Saquish-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Kumamoto-oysters-with-the-Grassy-Bar-and-Saquish-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Kumamoto-oysters-with-the-Grassy-Bar-and-Saquish-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Kumamoto-oysters-with-the-Grassy-Bar-and-Saquish-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Kumamoto-oysters-with-the-Grassy-Bar-and-Saquish-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Kumamoto-oysters-with-the-Grassy-Bar-and-Saquish-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Kumamoto-oysters-with-the-Grassy-Bar-and-Saquish-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Kumamoto oysters with the Grassy Bar and Saquish \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Oysters\u003c/h2>\n\u003cp>\u003ca href=\"https://leossf.com/menus/\">Leo’s Oyster Bar\u003c/a> / \u003ca href=\"https://www.google.com/maps/place/Leo's+Oyster+Bar/@37.7940232,-122.4047164,17z/data=!3m1!4b1!4m5!3m4!1s0x8085808a8a08b909:0x5c431a81412b8216!8m2!3d37.7940232!4d-122.4025277\">568 Sacramento St, San Francisco\u003c/a>\u003c/p>\n\u003cp>Surrounded by the offices of major companies and their suited up employees in the Financial District, Leo's Oyster Bar provides a nice, almost tropical escape, which just so happens to also involve an ever rotating list of fresh oysters. \u003c/p>\n\u003cfigure id=\"attachment_129330\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/In-the-background-is-the-glimpse-of-the-tropics-inspired-Ken-Fulk-wallpaper.jpg\" alt=\"In the background is the glimpse of the tropics-inspired Ken Fulk wallpaper\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129330\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/In-the-background-is-the-glimpse-of-the-tropics-inspired-Ken-Fulk-wallpaper.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/In-the-background-is-the-glimpse-of-the-tropics-inspired-Ken-Fulk-wallpaper-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/In-the-background-is-the-glimpse-of-the-tropics-inspired-Ken-Fulk-wallpaper-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/In-the-background-is-the-glimpse-of-the-tropics-inspired-Ken-Fulk-wallpaper-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/In-the-background-is-the-glimpse-of-the-tropics-inspired-Ken-Fulk-wallpaper-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/In-the-background-is-the-glimpse-of-the-tropics-inspired-Ken-Fulk-wallpaper-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/In-the-background-is-the-glimpse-of-the-tropics-inspired-Ken-Fulk-wallpaper-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/In-the-background-is-the-glimpse-of-the-tropics-inspired-Ken-Fulk-wallpaper-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/In-the-background-is-the-glimpse-of-the-tropics-inspired-Ken-Fulk-wallpaper-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/In-the-background-is-the-glimpse-of-the-tropics-inspired-Ken-Fulk-wallpaper-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/In-the-background-is-the-glimpse-of-the-tropics-inspired-Ken-Fulk-wallpaper-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In the background is the glimpse of the tropics-inspired Ken Fulk wallpaper \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While it can be hard to snag a dinner reservation at Leo's, try instead sidling up at the open bar seats if you're just going for their selection of oysters and clams. Just ask for a raw bar menu, and order to your heart's content. If you go for this method, you may want to consider grabbing a seat to the immediate left from the front entrance where you'll get the most real estate against the highly Instagrammable Ken Fulk-designed wallpaper. \u003c/p>\n\u003cfigure id=\"attachment_129331\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/Oysters-from-the-raw-bar-range-from-four-to-five-dollars.jpg\" alt=\"Oysters from the raw bar range from four to five dollars\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129331\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/Oysters-from-the-raw-bar-range-from-four-to-five-dollars.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Oysters-from-the-raw-bar-range-from-four-to-five-dollars-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Oysters-from-the-raw-bar-range-from-four-to-five-dollars-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Oysters-from-the-raw-bar-range-from-four-to-five-dollars-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Oysters-from-the-raw-bar-range-from-four-to-five-dollars-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Oysters-from-the-raw-bar-range-from-four-to-five-dollars-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Oysters-from-the-raw-bar-range-from-four-to-five-dollars-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Oysters-from-the-raw-bar-range-from-four-to-five-dollars-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Oysters-from-the-raw-bar-range-from-four-to-five-dollars-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Oysters-from-the-raw-bar-range-from-four-to-five-dollars-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Oysters-from-the-raw-bar-range-from-four-to-five-dollars-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Oysters from the raw bar range from four to five dollars \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Off the raw bar, you can expect an array of pre-shucked oysters as well as \"composed oysters\" which come dressed or topped with a variety of accoutrements including caviar, sea urchin, and pickled tomatoes. And since you're already enjoying the raw bar, might as well enjoy the regular alcoholic bar. Order cocktails alongside your oysters, or sneak away to The Hideout, Leo's very own lux cocktail lounge nestled away in the back behind the kitchen.\u003c/p>\n\u003cfigure id=\"attachment_129344\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/The-Cebiche-Pescado-is-marinated-in-leche-de-tigre-and-rocoto-peppers-.jpg\" alt=\"The Cebiche Pescado is marinated in leche de tigre and rocoto peppers\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129344\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-is-marinated-in-leche-de-tigre-and-rocoto-peppers-.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-is-marinated-in-leche-de-tigre-and-rocoto-peppers--160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-is-marinated-in-leche-de-tigre-and-rocoto-peppers--800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-is-marinated-in-leche-de-tigre-and-rocoto-peppers--768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-is-marinated-in-leche-de-tigre-and-rocoto-peppers--1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-is-marinated-in-leche-de-tigre-and-rocoto-peppers--1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-is-marinated-in-leche-de-tigre-and-rocoto-peppers--1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-is-marinated-in-leche-de-tigre-and-rocoto-peppers--960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-is-marinated-in-leche-de-tigre-and-rocoto-peppers--240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-is-marinated-in-leche-de-tigre-and-rocoto-peppers--375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-is-marinated-in-leche-de-tigre-and-rocoto-peppers--520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Cebiche Pescado is marinated in leche de tigre and rocoto peppers \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Cebiche\u003c/h2>\n\u003cp>\u003ca href=\"http://piqueos.com/\">Piqueo’s\u003c/a> / \u003ca href=\"https://www.google.com/maps/place/Piqueo's/@37.7387661,-122.416279,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e59c747e0e1:0xd843c5e4a1475565!8m2!3d37.7387619!4d-122.4140903\">5631, 830 Cortland Ave, San Francisco\u003c/a>\u003c/p>\n\u003cp>If mollusks aren't your speed, venture to Bernal Heights and visit Piqueo's, which should be able to sate your other seafood cravings. \u003c/p>\n\u003cp>As a Peruvian restaurant, Piqueo's obviously serves the Peruvian national dish of cebiche, and they serve it very well and in four variations. While all of Piqueo's cebiches are made using locally sourced sustainable fish, the restaurant is well-known for its Cebiche Pescado and Cebiche Chino-Peruano. \u003c/p>\n\u003cfigure id=\"attachment_129346\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/The-Chino-Peruano-Cebiche-is-served-with-a-sweet-rocoto-pepper-sauce-and-wonton-chips.jpg\" alt=\"The Chino-Peruano Cebiche is served with a sweet rocoto pepper sauce and wonton chips\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129346\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Chino-Peruano-Cebiche-is-served-with-a-sweet-rocoto-pepper-sauce-and-wonton-chips.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Chino-Peruano-Cebiche-is-served-with-a-sweet-rocoto-pepper-sauce-and-wonton-chips-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Chino-Peruano-Cebiche-is-served-with-a-sweet-rocoto-pepper-sauce-and-wonton-chips-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Chino-Peruano-Cebiche-is-served-with-a-sweet-rocoto-pepper-sauce-and-wonton-chips-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Chino-Peruano-Cebiche-is-served-with-a-sweet-rocoto-pepper-sauce-and-wonton-chips-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Chino-Peruano-Cebiche-is-served-with-a-sweet-rocoto-pepper-sauce-and-wonton-chips-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Chino-Peruano-Cebiche-is-served-with-a-sweet-rocoto-pepper-sauce-and-wonton-chips-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Chino-Peruano-Cebiche-is-served-with-a-sweet-rocoto-pepper-sauce-and-wonton-chips-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Chino-Peruano-Cebiche-is-served-with-a-sweet-rocoto-pepper-sauce-and-wonton-chips-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Chino-Peruano-Cebiche-is-served-with-a-sweet-rocoto-pepper-sauce-and-wonton-chips-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Chino-Peruano-Cebiche-is-served-with-a-sweet-rocoto-pepper-sauce-and-wonton-chips-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Chino-Peruano Cebiche is served with a sweet rocoto pepper sauce and wonton chips \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Cebiche Pescado is simply the fresh fish of the day, marinated and served with leche de tigre and spicy rocoto peppers (which are grown on chef owner, Carlos Altamirano's own farm in Half Moon Bay). The Chino-Peruano takes on Chinese flavors by being served as ahi tuna with rocoto pepper sweet chili leche de tigre and garnished with wonton chips. All versions of he Piqueo's cebiches can be served with fried plantain chips, which are perfect for scooping every bit of fish and garnish. \u003c/p>\n\u003cfigure id=\"attachment_129345\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/The-Cebiche-Pescado-uses-the-daily-catch-of-fish-that-is-locally-sourced-from-the-Bay.jpg\" alt=\"The Cebiche Pescado uses the daily catch of fish that is locally sourced from the Bay\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129345\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-uses-the-daily-catch-of-fish-that-is-locally-sourced-from-the-Bay.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-uses-the-daily-catch-of-fish-that-is-locally-sourced-from-the-Bay-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-uses-the-daily-catch-of-fish-that-is-locally-sourced-from-the-Bay-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-uses-the-daily-catch-of-fish-that-is-locally-sourced-from-the-Bay-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-uses-the-daily-catch-of-fish-that-is-locally-sourced-from-the-Bay-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-uses-the-daily-catch-of-fish-that-is-locally-sourced-from-the-Bay-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-uses-the-daily-catch-of-fish-that-is-locally-sourced-from-the-Bay-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-uses-the-daily-catch-of-fish-that-is-locally-sourced-from-the-Bay-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-uses-the-daily-catch-of-fish-that-is-locally-sourced-from-the-Bay-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-uses-the-daily-catch-of-fish-that-is-locally-sourced-from-the-Bay-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-uses-the-daily-catch-of-fish-that-is-locally-sourced-from-the-Bay-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Cebiche Pescado uses the daily catch of fish that is locally sourced from the Bay \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>Piqueo's is just one of chef Carlos Altamirano's concepts, alongside other Peruvian restaurants in the Bay Area, including the very popular \u003ca href=\"http://www.mochicasf.com/\">Mochica\u003c/a> in the Potrero Hill neighborhood of San Francisco and \u003ca href=\"http://lacostanerarestaurant.com/\">La Costanera\u003c/a> in Half Moon Bay. The aforementioned cebiches are available at all of Chef Altamirano's restaurants, should you find yourself not near enough to Piqueo's for your liking. \u003c/p>\n\n",
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"excerpt": "With summer upon us, there’s a lot more to indulge in beyond ice cream. Savory dishes deserve their own spotlight during the summer heat. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>With summer upon us, there’s a lot more to indulge in beyond ice cream. Savory dishes deserve their own spotlight during the summer heat.\u003c/em> \u003c/p>\n\u003cp>As the weather heats up (well as much as it can for San Francisco), summer revelers can probably be seen more and more with ice cream cones or nice frosty drinks in their hands. \u003c/p>\n\u003cp>While there is definitely nothing wrong with ice cream in the summer, there are definitely some dishes here in the city that can just as easily help you combat the heat--and they're probably better at keeping you a little fuller a little longer than your favorite dairy confection. \u003c/p>\n\u003cp>Now, we know that with just about every other season, San Francisco's summer is very mild and we have yet to hit the stride of our highly anticipated \"Indian Summer.\" However, with already some unseasonably hot days on the books this year, the following dishes should keep you cool and satiated, and some can even keep you warm for those summer days that just don't feel like summer days. \u003c/p>\n\u003cfigure id=\"attachment_129338\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/Included-with-Back-Porch-BBQ-Combo-Plate-is-the-house-made-BBQ-sauce-and-coleslaw-and-rolls.jpg\" alt=\"Included with Back Porch BBQ Combo Plate is the house-made BBQ sauce and coleslaw and rolls\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129338\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/Included-with-Back-Porch-BBQ-Combo-Plate-is-the-house-made-BBQ-sauce-and-coleslaw-and-rolls.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Included-with-Back-Porch-BBQ-Combo-Plate-is-the-house-made-BBQ-sauce-and-coleslaw-and-rolls-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Included-with-Back-Porch-BBQ-Combo-Plate-is-the-house-made-BBQ-sauce-and-coleslaw-and-rolls-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Included-with-Back-Porch-BBQ-Combo-Plate-is-the-house-made-BBQ-sauce-and-coleslaw-and-rolls-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Included-with-Back-Porch-BBQ-Combo-Plate-is-the-house-made-BBQ-sauce-and-coleslaw-and-rolls-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Included-with-Back-Porch-BBQ-Combo-Plate-is-the-house-made-BBQ-sauce-and-coleslaw-and-rolls-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Included-with-Back-Porch-BBQ-Combo-Plate-is-the-house-made-BBQ-sauce-and-coleslaw-and-rolls-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Included-with-Back-Porch-BBQ-Combo-Plate-is-the-house-made-BBQ-sauce-and-coleslaw-and-rolls-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Included-with-Back-Porch-BBQ-Combo-Plate-is-the-house-made-BBQ-sauce-and-coleslaw-and-rolls-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Included-with-Back-Porch-BBQ-Combo-Plate-is-the-house-made-BBQ-sauce-and-coleslaw-and-rolls-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Included-with-Back-Porch-BBQ-Combo-Plate-is-the-house-made-BBQ-sauce-and-coleslaw-and-rolls-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Included with Back Porch BBQ Combo Plate is the house-made BBQ sauce and coleslaw and rolls \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Back Porch BBQ\u003c/h2>\n\u003cp>\u003ca href=\"https://onemarket.com/\">One Market\u003c/a> / \u003ca href=\"https://www.google.com/maps/place/One+Market+Restaurant/@37.7941414,-122.3947602,15z/data=!4m5!3m4!1s0x0:0x47689ad2e32a0afe!8m2!3d37.7941414!4d-122.3947602\">1 Market St, San Francisco\u003c/a> (Also available via \u003ca href=\"https://www.trycaviar.com/san-francisco/one-market-restaurants-back-porch-bbq-8785\">Caviar\u003c/a>)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>San Francisco institution, One Market, takes its Summer Fridays very seriously, as its “Back Porch BBQ” menu makes a return to the restaurant's weekly offerings. \u003c/p>\n\u003cp>Chef Mark Dommen revives their menu of summer BBQ favorites, including 12-hour beef brisket, St. Louis style ribs, a smoked pork belly \"BLT,\" and a slew of traditional summer picnic sides like potato salad and coleslaw. Included with most of the dishes is the tangy house-made BBQ sauce; it's highly recommended that you drench everything in it. \u003c/p>\n\u003cfigure id=\"attachment_129342\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/The-One-Market-Back-Porch-BBQ-Smoked-Pork-Belly-BLT.jpg\" alt=\"The One Market Back Porch BBQ Smoked Pork Belly BLT\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129342\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-One-Market-Back-Porch-BBQ-Smoked-Pork-Belly-BLT.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-One-Market-Back-Porch-BBQ-Smoked-Pork-Belly-BLT-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-One-Market-Back-Porch-BBQ-Smoked-Pork-Belly-BLT-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-One-Market-Back-Porch-BBQ-Smoked-Pork-Belly-BLT-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-One-Market-Back-Porch-BBQ-Smoked-Pork-Belly-BLT-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-One-Market-Back-Porch-BBQ-Smoked-Pork-Belly-BLT-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-One-Market-Back-Porch-BBQ-Smoked-Pork-Belly-BLT-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-One-Market-Back-Porch-BBQ-Smoked-Pork-Belly-BLT-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-One-Market-Back-Porch-BBQ-Smoked-Pork-Belly-BLT-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-One-Market-Back-Porch-BBQ-Smoked-Pork-Belly-BLT-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-One-Market-Back-Porch-BBQ-Smoked-Pork-Belly-BLT-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The One Market Back Porch BBQ Smoked Pork Belly BLT \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129339\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/One-Markets-side-of-potato-salad.jpg\" alt=\"One Market's side of potato salad\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129339\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/One-Markets-side-of-potato-salad.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/One-Markets-side-of-potato-salad-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/One-Markets-side-of-potato-salad-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/One-Markets-side-of-potato-salad-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/One-Markets-side-of-potato-salad-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/One-Markets-side-of-potato-salad-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/One-Markets-side-of-potato-salad-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/One-Markets-side-of-potato-salad-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/One-Markets-side-of-potato-salad-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/One-Markets-side-of-potato-salad-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/One-Markets-side-of-potato-salad-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">One Market's side of potato salad \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Back Porch BBQ menu is only available on Fridays (but what better way to have a summer Friday than enjoying a barbecue without actually having to set up a grill?). Swing by One Market's back entrance for pick-up directly from their kitchen from 11:30am to 2pm. If you're unable to get there in time, or if your company doesn't believe in Summer Fridays for some early BBQ enjoyment, the Back Porch BBQ offerings can also be ordered and delivered via \u003ca href=\"http://<a%20href=\" https:>Caviar\u003c/a> from 11:30am to 8:30pm. \u003c/p>\n\u003cfigure id=\"attachment_129340\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/The-5-gin-martini-from-One-Markets-lunch-cocktail-menu-.jpg\" alt=\"The $5 gin martini from One Market's lunch cocktail menu\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129340\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-5-gin-martini-from-One-Markets-lunch-cocktail-menu-.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-5-gin-martini-from-One-Markets-lunch-cocktail-menu--160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-5-gin-martini-from-One-Markets-lunch-cocktail-menu--800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-5-gin-martini-from-One-Markets-lunch-cocktail-menu--768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-5-gin-martini-from-One-Markets-lunch-cocktail-menu--1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-5-gin-martini-from-One-Markets-lunch-cocktail-menu--1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-5-gin-martini-from-One-Markets-lunch-cocktail-menu--1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-5-gin-martini-from-One-Markets-lunch-cocktail-menu--960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-5-gin-martini-from-One-Markets-lunch-cocktail-menu--240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-5-gin-martini-from-One-Markets-lunch-cocktail-menu--375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-5-gin-martini-from-One-Markets-lunch-cocktail-menu--520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The $5 gin martini from One Market's lunch cocktail menu \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One thing to note, though, that if you happen to come by for pick-up, it's not a bad idea to enjoy One Market's $5 lunch cocktail menu. Nothing like a grown-up lunch dirty martini to start off your weekend. \u003c/p>\n\u003cfigure id=\"attachment_129337\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/The-chol-myun-or-spicy-cold-noodles-with-cucumbers.jpg\" alt=\"The chol-myun, or spicy cold noodles with cucumbers\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129337\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-or-spicy-cold-noodles-with-cucumbers.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-or-spicy-cold-noodles-with-cucumbers-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-or-spicy-cold-noodles-with-cucumbers-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-or-spicy-cold-noodles-with-cucumbers-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-or-spicy-cold-noodles-with-cucumbers-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-or-spicy-cold-noodles-with-cucumbers-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-or-spicy-cold-noodles-with-cucumbers-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-or-spicy-cold-noodles-with-cucumbers-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-or-spicy-cold-noodles-with-cucumbers-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-or-spicy-cold-noodles-with-cucumbers-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-or-spicy-cold-noodles-with-cucumbers-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The chol-myun, or spicy cold noodles with cucumbers \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Cold Noodles\u003c/h2>\n\u003cp>\u003ca href=\"http://places.singleplatform.com/mugu-boka-korean-bbq-restaurant/menu?ref=google\">Muguboka\u003c/a> / \u003ca href=\"https://www.google.com/maps/place/Muguboka+Restaurant/@37.7771411,-122.4653014,17z/data=!3m1!4b1!4m5!3m4!1s0x8085874750386f29:0x73a984bf77430585!8m2!3d37.7771369!4d-122.4631127\">401 Balboa St, San Francisco\u003c/a>\u003c/p>\n\u003cp>Although they offer a full list of Korean BBQ favorites, Muguboka--which roughly translates to “let’s eat it” in Korean--has something on the very back page of their menu to both keep you hot and cold: their chol-myun, or cold noodles. \u003c/p>\n\u003cp>Arguably, the best part of this literally very cool dish, is the springy and chewy texture of the chol-myun noodles (chol-myun could refer to the noodle dish or just the noodles themselves). Made from corn starch and wheat flour, the chol-myun are addictively fun to slurp up and eat. The dish is typically dressed with a spicy and tangy sauce that's made with gochujang chili paste, garlic, vinegar, and sugar and served with assorted veggies. \u003c/p>\n\u003cfigure id=\"attachment_129336\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/The-chol-myun-noodles-are-addictively-springy-and-chewy.jpg\" alt=\"The chol-myun noodles are addictively springy and chewy\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129336\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-noodles-are-addictively-springy-and-chewy.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-noodles-are-addictively-springy-and-chewy-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-noodles-are-addictively-springy-and-chewy-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-noodles-are-addictively-springy-and-chewy-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-noodles-are-addictively-springy-and-chewy-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-noodles-are-addictively-springy-and-chewy-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-noodles-are-addictively-springy-and-chewy-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-noodles-are-addictively-springy-and-chewy-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-noodles-are-addictively-springy-and-chewy-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-noodles-are-addictively-springy-and-chewy-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-noodles-are-addictively-springy-and-chewy-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The chol-myun noodles are addictively springy and chewy \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While chol-myun is usually eaten as a snack dish, the portion sizes at Muguboka are definitely entree-worthy and easily shareable--pending you don't get too addicted and can actually share them. \u003c/p>\n\u003cfigure id=\"attachment_129335\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/Mugubokas-ban-chan-offering.jpg\" alt=\"Muguboka's ban chan offering\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129335\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/Mugubokas-ban-chan-offering.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Mugubokas-ban-chan-offering-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Mugubokas-ban-chan-offering-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Mugubokas-ban-chan-offering-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Mugubokas-ban-chan-offering-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Mugubokas-ban-chan-offering-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Mugubokas-ban-chan-offering-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Mugubokas-ban-chan-offering-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Mugubokas-ban-chan-offering-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Mugubokas-ban-chan-offering-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Mugubokas-ban-chan-offering-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Muguboka's ban chan offering \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129334\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/Muguboka-offers-other-traditional-Korean-staples-like-kimchi-jjigae.jpg\" alt=\"Muguboka offers other traditional Korean staples like kimchi jjigae\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129334\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/Muguboka-offers-other-traditional-Korean-staples-like-kimchi-jjigae.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Muguboka-offers-other-traditional-Korean-staples-like-kimchi-jjigae-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Muguboka-offers-other-traditional-Korean-staples-like-kimchi-jjigae-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Muguboka-offers-other-traditional-Korean-staples-like-kimchi-jjigae-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Muguboka-offers-other-traditional-Korean-staples-like-kimchi-jjigae-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Muguboka-offers-other-traditional-Korean-staples-like-kimchi-jjigae-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Muguboka-offers-other-traditional-Korean-staples-like-kimchi-jjigae-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Muguboka-offers-other-traditional-Korean-staples-like-kimchi-jjigae-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Muguboka-offers-other-traditional-Korean-staples-like-kimchi-jjigae-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Muguboka-offers-other-traditional-Korean-staples-like-kimchi-jjigae-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Muguboka-offers-other-traditional-Korean-staples-like-kimchi-jjigae-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Muguboka offers other traditional Korean staples like kimchi jjigae \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At Muguboka, they offer a couple other versions of this dish, including some with radish and beef and others that are made using a buckwheat noodle instead of the chol-myun. \u003c/p>\n\u003cfigure id=\"attachment_129333\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/A-traditional-bibimbap-served-in-a-hot-stone-bowl.jpg\" alt=\"A traditional bibimbap served in a hot stone bowl\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/A-traditional-bibimbap-served-in-a-hot-stone-bowl.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/A-traditional-bibimbap-served-in-a-hot-stone-bowl-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/A-traditional-bibimbap-served-in-a-hot-stone-bowl-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/A-traditional-bibimbap-served-in-a-hot-stone-bowl-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/A-traditional-bibimbap-served-in-a-hot-stone-bowl-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/A-traditional-bibimbap-served-in-a-hot-stone-bowl-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/A-traditional-bibimbap-served-in-a-hot-stone-bowl-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/A-traditional-bibimbap-served-in-a-hot-stone-bowl-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/A-traditional-bibimbap-served-in-a-hot-stone-bowl-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/A-traditional-bibimbap-served-in-a-hot-stone-bowl-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/A-traditional-bibimbap-served-in-a-hot-stone-bowl-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A traditional bibimbap served in a hot stone bowl \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The restaurant is on an unassuming street in the Inner Richmond neighborhood, but is definitely worth stepping into, even if not for the chol-myun. The small team there is consistently pleasant and have been known to throw in complimentary dishes just because! \u003c/p>\n\u003cfigure id=\"attachment_129350\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/The-Matchazuke-is-topped-with-nori-and-togarashi.jpg\" alt=\"The Matchazuke is topped with nori and togarashi\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129350\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-topped-with-nori-and-togarashi.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-topped-with-nori-and-togarashi-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-topped-with-nori-and-togarashi-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-topped-with-nori-and-togarashi-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-topped-with-nori-and-togarashi-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-topped-with-nori-and-togarashi-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-topped-with-nori-and-togarashi-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-topped-with-nori-and-togarashi-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-topped-with-nori-and-togarashi-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-topped-with-nori-and-togarashi-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-topped-with-nori-and-togarashi-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Matchazuke is topped with nori and togarashi \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Matchazuke\u003c/h2>\n\u003cp>\u003ca href=\"https://stonemillmatcha.com/\">Stonemill Matcha\u003c/a> / \u003ca href=\"https://www.google.com/maps/place/Stonemill+Matcha/@37.7639899,-122.423798,17z/data=!3m2!4b1!5s0x808f7e22feaf131f:0x56d6e9e2a0cd9be0!4m5!3m4!1s0x808f7f8e03271a97:0x961ecd6a4feb7941!8m2!3d37.7639857!4d-122.4216093\">561 Valencia St, San Francisco\u003c/a>\u003c/p>\n\u003cp>Judging by the consistent lines out the doors, it's likely you've probably stopped by Stonemill Matcha already to take a gander at their ever-enticing case of pastries and sweets. \u003c/p>\n\u003cfigure id=\"attachment_129349\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/The-Matchazuke-is-essentially-a-rice-bowl-with-salmon-and-doused-in-chicken-dashi-and-matcha-tea.jpg\" alt=\"The Matchazuke is essentially a rice bowl with salmon and doused in chicken dashi and matcha tea\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129349\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-essentially-a-rice-bowl-with-salmon-and-doused-in-chicken-dashi-and-matcha-tea.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-essentially-a-rice-bowl-with-salmon-and-doused-in-chicken-dashi-and-matcha-tea-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-essentially-a-rice-bowl-with-salmon-and-doused-in-chicken-dashi-and-matcha-tea-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-essentially-a-rice-bowl-with-salmon-and-doused-in-chicken-dashi-and-matcha-tea-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-essentially-a-rice-bowl-with-salmon-and-doused-in-chicken-dashi-and-matcha-tea-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-essentially-a-rice-bowl-with-salmon-and-doused-in-chicken-dashi-and-matcha-tea-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-essentially-a-rice-bowl-with-salmon-and-doused-in-chicken-dashi-and-matcha-tea-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-essentially-a-rice-bowl-with-salmon-and-doused-in-chicken-dashi-and-matcha-tea-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-essentially-a-rice-bowl-with-salmon-and-doused-in-chicken-dashi-and-matcha-tea-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-essentially-a-rice-bowl-with-salmon-and-doused-in-chicken-dashi-and-matcha-tea-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-essentially-a-rice-bowl-with-salmon-and-doused-in-chicken-dashi-and-matcha-tea-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Matchazuke is essentially a rice bowl with salmon and doused in chicken dashi and matcha tea \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>However, Stonemill's savory options are nothing to scoff at. Case in point is the matchazuke. The matchazuke can be ordered at the register (after selecting from that case of sugary matcha-infused wonders) and comes in a large ceramic bowl filled with rice and topped with a sizable slab of salmon and togarashi and nori. Everything in the bowl is then bathed in umami in the form of a chicken dashi and matcha tea broth. \u003c/p>\n\u003cfigure id=\"attachment_129351\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/The-Stonemill-Matcha-matcha-cream-pie.jpg\" alt=\"The Stonemill Matcha matcha cream pie\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129351\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Stonemill-Matcha-matcha-cream-pie.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Stonemill-Matcha-matcha-cream-pie-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Stonemill-Matcha-matcha-cream-pie-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Stonemill-Matcha-matcha-cream-pie-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Stonemill-Matcha-matcha-cream-pie-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Stonemill-Matcha-matcha-cream-pie-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Stonemill-Matcha-matcha-cream-pie-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Stonemill-Matcha-matcha-cream-pie-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Stonemill-Matcha-matcha-cream-pie-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Stonemill-Matcha-matcha-cream-pie-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Stonemill-Matcha-matcha-cream-pie-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Stonemill Matcha matcha cream pie \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The dish is delicate and refreshing, while still feeling substantial and filling--a perfect dish that will squash hunger pangs without making you feel sluggish afterwards...but if you decide to also indulge in the offerings from the pastry case (which we cannot encourage enough), we can't promise anything. For sweet tooth-havers, the matcha cream pie and matcha cookies with toasted rice are a good start. \u003c/p>\n\u003cfigure id=\"attachment_129348\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/Sparkling-matcha-is-offered-at-Stonemill-as-seltzer-water-with-a-shot-of-matcha-tea.jpg\" alt=\"Sparkling matcha is offered at Stonemill as seltzer water with a shot of matcha tea\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129348\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/Sparkling-matcha-is-offered-at-Stonemill-as-seltzer-water-with-a-shot-of-matcha-tea.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Sparkling-matcha-is-offered-at-Stonemill-as-seltzer-water-with-a-shot-of-matcha-tea-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Sparkling-matcha-is-offered-at-Stonemill-as-seltzer-water-with-a-shot-of-matcha-tea-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Sparkling-matcha-is-offered-at-Stonemill-as-seltzer-water-with-a-shot-of-matcha-tea-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Sparkling-matcha-is-offered-at-Stonemill-as-seltzer-water-with-a-shot-of-matcha-tea-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Sparkling-matcha-is-offered-at-Stonemill-as-seltzer-water-with-a-shot-of-matcha-tea-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Sparkling-matcha-is-offered-at-Stonemill-as-seltzer-water-with-a-shot-of-matcha-tea-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Sparkling-matcha-is-offered-at-Stonemill-as-seltzer-water-with-a-shot-of-matcha-tea-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Sparkling-matcha-is-offered-at-Stonemill-as-seltzer-water-with-a-shot-of-matcha-tea-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Sparkling-matcha-is-offered-at-Stonemill-as-seltzer-water-with-a-shot-of-matcha-tea-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Sparkling-matcha-is-offered-at-Stonemill-as-seltzer-water-with-a-shot-of-matcha-tea-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sparkling matcha is offered at Stonemill as seltzer water with a shot of matcha tea \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And if you need even more refreshment with the matchazuke, the sparkling matcha (seltzer with a shot of matcha) is a unique offering to sip on for some summer cooling. \u003c/p>\n\u003cfigure id=\"attachment_129332\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/The-Kumamoto-oysters-with-the-Grassy-Bar-and-Saquish.jpg\" alt=\"The Kumamoto oysters with the Grassy Bar and Saquish\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129332\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Kumamoto-oysters-with-the-Grassy-Bar-and-Saquish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Kumamoto-oysters-with-the-Grassy-Bar-and-Saquish-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Kumamoto-oysters-with-the-Grassy-Bar-and-Saquish-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Kumamoto-oysters-with-the-Grassy-Bar-and-Saquish-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Kumamoto-oysters-with-the-Grassy-Bar-and-Saquish-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Kumamoto-oysters-with-the-Grassy-Bar-and-Saquish-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Kumamoto-oysters-with-the-Grassy-Bar-and-Saquish-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Kumamoto-oysters-with-the-Grassy-Bar-and-Saquish-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Kumamoto-oysters-with-the-Grassy-Bar-and-Saquish-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Kumamoto-oysters-with-the-Grassy-Bar-and-Saquish-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Kumamoto-oysters-with-the-Grassy-Bar-and-Saquish-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Kumamoto oysters with the Grassy Bar and Saquish \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Oysters\u003c/h2>\n\u003cp>\u003ca href=\"https://leossf.com/menus/\">Leo’s Oyster Bar\u003c/a> / \u003ca href=\"https://www.google.com/maps/place/Leo's+Oyster+Bar/@37.7940232,-122.4047164,17z/data=!3m1!4b1!4m5!3m4!1s0x8085808a8a08b909:0x5c431a81412b8216!8m2!3d37.7940232!4d-122.4025277\">568 Sacramento St, San Francisco\u003c/a>\u003c/p>\n\u003cp>Surrounded by the offices of major companies and their suited up employees in the Financial District, Leo's Oyster Bar provides a nice, almost tropical escape, which just so happens to also involve an ever rotating list of fresh oysters. \u003c/p>\n\u003cfigure id=\"attachment_129330\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/In-the-background-is-the-glimpse-of-the-tropics-inspired-Ken-Fulk-wallpaper.jpg\" alt=\"In the background is the glimpse of the tropics-inspired Ken Fulk wallpaper\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129330\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/In-the-background-is-the-glimpse-of-the-tropics-inspired-Ken-Fulk-wallpaper.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/In-the-background-is-the-glimpse-of-the-tropics-inspired-Ken-Fulk-wallpaper-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/In-the-background-is-the-glimpse-of-the-tropics-inspired-Ken-Fulk-wallpaper-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/In-the-background-is-the-glimpse-of-the-tropics-inspired-Ken-Fulk-wallpaper-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/In-the-background-is-the-glimpse-of-the-tropics-inspired-Ken-Fulk-wallpaper-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/In-the-background-is-the-glimpse-of-the-tropics-inspired-Ken-Fulk-wallpaper-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/In-the-background-is-the-glimpse-of-the-tropics-inspired-Ken-Fulk-wallpaper-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/In-the-background-is-the-glimpse-of-the-tropics-inspired-Ken-Fulk-wallpaper-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/In-the-background-is-the-glimpse-of-the-tropics-inspired-Ken-Fulk-wallpaper-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/In-the-background-is-the-glimpse-of-the-tropics-inspired-Ken-Fulk-wallpaper-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/In-the-background-is-the-glimpse-of-the-tropics-inspired-Ken-Fulk-wallpaper-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In the background is the glimpse of the tropics-inspired Ken Fulk wallpaper \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While it can be hard to snag a dinner reservation at Leo's, try instead sidling up at the open bar seats if you're just going for their selection of oysters and clams. Just ask for a raw bar menu, and order to your heart's content. If you go for this method, you may want to consider grabbing a seat to the immediate left from the front entrance where you'll get the most real estate against the highly Instagrammable Ken Fulk-designed wallpaper. \u003c/p>\n\u003cfigure id=\"attachment_129331\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/Oysters-from-the-raw-bar-range-from-four-to-five-dollars.jpg\" alt=\"Oysters from the raw bar range from four to five dollars\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129331\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/Oysters-from-the-raw-bar-range-from-four-to-five-dollars.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Oysters-from-the-raw-bar-range-from-four-to-five-dollars-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Oysters-from-the-raw-bar-range-from-four-to-five-dollars-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Oysters-from-the-raw-bar-range-from-four-to-five-dollars-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Oysters-from-the-raw-bar-range-from-four-to-five-dollars-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Oysters-from-the-raw-bar-range-from-four-to-five-dollars-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Oysters-from-the-raw-bar-range-from-four-to-five-dollars-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Oysters-from-the-raw-bar-range-from-four-to-five-dollars-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Oysters-from-the-raw-bar-range-from-four-to-five-dollars-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Oysters-from-the-raw-bar-range-from-four-to-five-dollars-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Oysters-from-the-raw-bar-range-from-four-to-five-dollars-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Oysters from the raw bar range from four to five dollars \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Off the raw bar, you can expect an array of pre-shucked oysters as well as \"composed oysters\" which come dressed or topped with a variety of accoutrements including caviar, sea urchin, and pickled tomatoes. And since you're already enjoying the raw bar, might as well enjoy the regular alcoholic bar. Order cocktails alongside your oysters, or sneak away to The Hideout, Leo's very own lux cocktail lounge nestled away in the back behind the kitchen.\u003c/p>\n\u003cfigure id=\"attachment_129344\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/The-Cebiche-Pescado-is-marinated-in-leche-de-tigre-and-rocoto-peppers-.jpg\" alt=\"The Cebiche Pescado is marinated in leche de tigre and rocoto peppers\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129344\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-is-marinated-in-leche-de-tigre-and-rocoto-peppers-.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-is-marinated-in-leche-de-tigre-and-rocoto-peppers--160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-is-marinated-in-leche-de-tigre-and-rocoto-peppers--800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-is-marinated-in-leche-de-tigre-and-rocoto-peppers--768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-is-marinated-in-leche-de-tigre-and-rocoto-peppers--1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-is-marinated-in-leche-de-tigre-and-rocoto-peppers--1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-is-marinated-in-leche-de-tigre-and-rocoto-peppers--1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-is-marinated-in-leche-de-tigre-and-rocoto-peppers--960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-is-marinated-in-leche-de-tigre-and-rocoto-peppers--240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-is-marinated-in-leche-de-tigre-and-rocoto-peppers--375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-is-marinated-in-leche-de-tigre-and-rocoto-peppers--520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Cebiche Pescado is marinated in leche de tigre and rocoto peppers \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Cebiche\u003c/h2>\n\u003cp>\u003ca href=\"http://piqueos.com/\">Piqueo’s\u003c/a> / \u003ca href=\"https://www.google.com/maps/place/Piqueo's/@37.7387661,-122.416279,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e59c747e0e1:0xd843c5e4a1475565!8m2!3d37.7387619!4d-122.4140903\">5631, 830 Cortland Ave, San Francisco\u003c/a>\u003c/p>\n\u003cp>If mollusks aren't your speed, venture to Bernal Heights and visit Piqueo's, which should be able to sate your other seafood cravings. \u003c/p>\n\u003cp>As a Peruvian restaurant, Piqueo's obviously serves the Peruvian national dish of cebiche, and they serve it very well and in four variations. While all of Piqueo's cebiches are made using locally sourced sustainable fish, the restaurant is well-known for its Cebiche Pescado and Cebiche Chino-Peruano. \u003c/p>\n\u003cfigure id=\"attachment_129346\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/The-Chino-Peruano-Cebiche-is-served-with-a-sweet-rocoto-pepper-sauce-and-wonton-chips.jpg\" alt=\"The Chino-Peruano Cebiche is served with a sweet rocoto pepper sauce and wonton chips\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129346\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Chino-Peruano-Cebiche-is-served-with-a-sweet-rocoto-pepper-sauce-and-wonton-chips.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Chino-Peruano-Cebiche-is-served-with-a-sweet-rocoto-pepper-sauce-and-wonton-chips-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Chino-Peruano-Cebiche-is-served-with-a-sweet-rocoto-pepper-sauce-and-wonton-chips-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Chino-Peruano-Cebiche-is-served-with-a-sweet-rocoto-pepper-sauce-and-wonton-chips-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Chino-Peruano-Cebiche-is-served-with-a-sweet-rocoto-pepper-sauce-and-wonton-chips-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Chino-Peruano-Cebiche-is-served-with-a-sweet-rocoto-pepper-sauce-and-wonton-chips-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Chino-Peruano-Cebiche-is-served-with-a-sweet-rocoto-pepper-sauce-and-wonton-chips-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Chino-Peruano-Cebiche-is-served-with-a-sweet-rocoto-pepper-sauce-and-wonton-chips-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Chino-Peruano-Cebiche-is-served-with-a-sweet-rocoto-pepper-sauce-and-wonton-chips-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Chino-Peruano-Cebiche-is-served-with-a-sweet-rocoto-pepper-sauce-and-wonton-chips-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Chino-Peruano-Cebiche-is-served-with-a-sweet-rocoto-pepper-sauce-and-wonton-chips-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Chino-Peruano Cebiche is served with a sweet rocoto pepper sauce and wonton chips \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Cebiche Pescado is simply the fresh fish of the day, marinated and served with leche de tigre and spicy rocoto peppers (which are grown on chef owner, Carlos Altamirano's own farm in Half Moon Bay). The Chino-Peruano takes on Chinese flavors by being served as ahi tuna with rocoto pepper sweet chili leche de tigre and garnished with wonton chips. All versions of he Piqueo's cebiches can be served with fried plantain chips, which are perfect for scooping every bit of fish and garnish. \u003c/p>\n\u003cfigure id=\"attachment_129345\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/The-Cebiche-Pescado-uses-the-daily-catch-of-fish-that-is-locally-sourced-from-the-Bay.jpg\" alt=\"The Cebiche Pescado uses the daily catch of fish that is locally sourced from the Bay\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129345\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-uses-the-daily-catch-of-fish-that-is-locally-sourced-from-the-Bay.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-uses-the-daily-catch-of-fish-that-is-locally-sourced-from-the-Bay-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-uses-the-daily-catch-of-fish-that-is-locally-sourced-from-the-Bay-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-uses-the-daily-catch-of-fish-that-is-locally-sourced-from-the-Bay-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-uses-the-daily-catch-of-fish-that-is-locally-sourced-from-the-Bay-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-uses-the-daily-catch-of-fish-that-is-locally-sourced-from-the-Bay-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-uses-the-daily-catch-of-fish-that-is-locally-sourced-from-the-Bay-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-uses-the-daily-catch-of-fish-that-is-locally-sourced-from-the-Bay-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-uses-the-daily-catch-of-fish-that-is-locally-sourced-from-the-Bay-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-uses-the-daily-catch-of-fish-that-is-locally-sourced-from-the-Bay-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-uses-the-daily-catch-of-fish-that-is-locally-sourced-from-the-Bay-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Cebiche Pescado uses the daily catch of fish that is locally sourced from the Bay \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>Piqueo's is just one of chef Carlos Altamirano's concepts, alongside other Peruvian restaurants in the Bay Area, including the very popular \u003ca href=\"http://www.mochicasf.com/\">Mochica\u003c/a> in the Potrero Hill neighborhood of San Francisco and \u003ca href=\"http://lacostanerarestaurant.com/\">La Costanera\u003c/a> in Half Moon Bay. The aforementioned cebiches are available at all of Chef Altamirano's restaurants, should you find yourself not near enough to Piqueo's for your liking. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "An Oakland Community Grocery Store Feeds Its People",
"title": "An Oakland Community Grocery Store Feeds Its People",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>In late June, the \u003c/em>\u003cem>\u003ca href=\"https://food.berkeley.edu/\">Berkeley Food Institute\u003c/a>\u003c/em>\u003cem> at UC Berkeley launched a multi-media project \u003c/em>\u003cem>\u003ca href=\"https://food.berkeley.edu/resources/changemakers/\">Hungry for Change\u003c/a>\u003c/em>\u003cem>, which features twenty trailblazing food systems reformers from across the Golden State, dedicated to advancing equity, health, and sustainability in food and farming systems. \u003c/em>\u003c/p>\n\u003cp>\u003cem>Several of the individuals profiled—who work in a range of fields including farming, food advocacy, and food security—call the Bay Area home. What they have in common: These innovators offer seeds of hope during challenging times.\u003c/em>\u003c/p>\n\u003cp>\u003cem> \u003c/em>\u003cem>Meet Oakland food business owner Adrionna Fike, a champion of the cooperative grocery model in an age of \u003c/em>\u003cem>\u003ca href=\"https://www.kqed.org/bayareabites/125376/can-food-co-ops-survive-the-new-retail-reality\">mega-retail stores\u003c/a>\u003c/em>\u003cem> and \u003c/em>\u003cem>\u003ca href=\"https://www.sfchronicle.com/food/article/Good-Eggs-hatches-new-plan-for-online-food-11060438.php\">online delivery services\u003c/a>\u003c/em>\u003cem>.\u003c/em>\u003c/p>\n\u003cp>Adrionna Fike is a worker-owner at the cooperative Mandela Grocery Cooperative in West Oakland. Fike was drawn to the community-oriented co-op—which is owned and operated by young black people—when she relocated to Oakland in 2008. Raised in an athletic family in Los Angeles, Fike, who played basketball for Columbia University while attending Barnard College, grew up eating processed food before health challenges forced her to reconsider her diet. The grocery sells organic and conventional produce from small local farms, dairy and meat from nearby ranches, and wholesome packaged foods. The grocery store is slated to move to a larger location in 2018.\u003c/p>\n\u003cp>Adrionna Fike had always dreamed of owning a neighborhood store selling good food that resonated with the community and held a particular concern for African American life. She imagined a store where African Americans felt welcome, that paid homage to historic black culture, and served as a place of nourishment in mind, body, spirit, and soul. She found such a home in West Oakland at the \u003ca href=\"https://www.mandelafoods.com/\">Mandela Grocery Cooperative\u003c/a>, which opened its doors in June 2009 under the Mandela Foods Cooperative banner, with the goal of providing access to affordable, healthy, and culturally relevant foods. “From the day I set foot inside the store I knew I wanted to be a part of it,” says Fike, who came on board in 2012. The cooperative model, with its team approach and esprit de corps, appeals to Fike, who describes her workplace as a joyous environment where she can be herself. In turn, being of service to others feeds Fike. “I like serving people, that’s my calling and my reward, I receive so much back from our customers.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>West Oakland has long been overlooked by supermarket chains. Instead, corner liquor stores have proliferated. Such stores typically offer mass-market products of questionable nutritional value, the kind of food that is detrimental to health and contributes to high rates of heart disease, obesity, and diabetes among African Americans.\u003c/p>\n\u003cfigure id=\"attachment_129259\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.17.1-new.jpg\" alt=\"“The face of the community…the guardian of food security.”\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-129259\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.17.1-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.17.1-new-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.17.1-new-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.17.1-new-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.17.1-new-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.17.1-new-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.17.1-new-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.17.1-new-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.17.1-new-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.17.1-new-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.17.1-new-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">“The face of the community…the guardian of food security.” \u003ccite>(Fabián Aguirre and Maya Pisciotto, \u003ca href=\"http://www.theunderstory.co\">The Understory \u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A full-service grocery store* has long been high on the wish list of residents of this community, which struggled for decades with high crime, pollution, and underemployment. West Oakland is considered a food desert by the US Department of Agriculture. The term refers to impoverished neighborhoods devoid of stores or markets selling fresh fruits and vegetables and other nutritious food. A historically vibrant enclave for African American artists, the area is experiencing a regeneration fueled by gentrification pressures from the San Francisco Bay Area’s technology boom. There’s also a resurgence of black culture in the area, from African American chefs and food producers to muralists, sculptors, and other creative makers—many of whom shop at the store, Fike adds. ”The co-op is the face of the community, the guardian of food security here. It’s important to put resources into the places where people live,” says Fike.\u003c/p>\n\u003cp>\u003ca href=\"http://www.mandelamarketplace.org/\">Mandela MarketPlace\u003c/a>, a nonprofit with a decade-old program that, among other efforts, delivers fresh fruits and vegetables to corner stores, was instrumental in opening the co-op. But in Spring 2018, the grocery store became independent of that organization, says Fike. Now, the co-op is attempting to expand by raising $1 million through a \u003ca href=\"https://www.gofundme.com/MandelaGrocery\">crowdfunding effort\u003c/a> and a \u003ca href=\"http://www.mandelafoods.com/expansion\">proposal\u003c/a> for soda tax funds from the city of Oakland. It’s a pivotal time in the co-op’s history.\u003c/p>\n\u003cp>In 2017, the grocery business landed a lease on an 11,000-square-foot prime corner spot next door to its current digs. The co-op originally wanted to occupy the space but lost out years earlier to a national chain store. The co-op’s first location is just 2,500-square-feet, and some of that space houses a separate café. For years, the store—with its local produce and perishables, bulk-bin offerings, and dry goods—had to compete for customers with a 99 Cents Only Store next door (that store, which closed in early 2017, offered conventional packaged foods and produce at a deep discount).\u003c/p>\n\u003cfigure id=\"attachment_129256\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.7.1-new.jpg\" alt=\"The cooperative measures success in many ways. Getting fresh produce into the community is one.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-129256\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.7.1-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.7.1-new-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.7.1-new-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.7.1-new-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.7.1-new-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.7.1-new-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.7.1-new-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.7.1-new-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.7.1-new-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.7.1-new-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.7.1-new-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The cooperative measures success in many ways. Getting fresh produce into the community is one. \u003ccite>(Fabián Aguirre and Maya Pisciotto, \u003ca href=\"http://www.theunderstory.co\">The Understory \u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After the co-op opened in the midst of a nationwide recession it struggled early on. But sales grew modestly each year. Its customers reflect today’s West Oakland: a diverse group of local residents, including people of color and low-income residents, commuters (it’s opposite a BART stop), and a new wave of workers from San Francisco. Some are priced out of the city, some prefer the culture of West Oakland over the current climate in San Francisco, and some are well-compensated tech employees. The co-op also cultivates a strong youth culture among worker-owners and customers alike. The mix has helped keep the co-op’s doors open during tough times while also staying true to its mission.\u003c/p>\n\u003cp>But this isn’t a generic grocery store, nor is it some hippie counterculture co-op. It’s a modern market, with murals of African Americans on its window and a playlist that reflects the staff’s tastes. “We’ve succeeded because we’ve created a comfortable vibe,” says Fike, 35, of the team, which currently consists of three other co-owners and a half-dozen candidates on track to become co-owners. “It reflects the foodways, art, and style of African American culture and the people who work in the store are personable and genuine. Customers like the staff, the energy, the music.” All this helps make the co-op a destination, which is key since consumers can otherwise buy everything they need without ever leaving the house. “Everything about my workplace is gratifying—on both sides of the counter,” says Fike. “There’s respect from my co-workers and from the customers for what we’re doing here. We’re creating community and culture and, as a former anthropology student, that’s what’s most interesting to me. It is at the heart of what it means to be human.”\u003c/p>\n\u003cfigure id=\"attachment_129258\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.15.1-new.jpg\" alt=\"In the co-op model, every worker-owner has a voice at the table.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-129258\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.15.1-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.15.1-new-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.15.1-new-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.15.1-new-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.15.1-new-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.15.1-new-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.15.1-new-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.15.1-new-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.15.1-new-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.15.1-new-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.15.1-new-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In the co-op model, every worker-owner has a voice at the table. \u003ccite>(Fabián Aguirre and Maya Pisciotto, \u003ca href=\"http://www.theunderstory.co\">The Understory \u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The co-op measures success in many ways. Getting produce to the people is at its core: From 2013 to 2016, the store distributed more than 700,000 pounds of fresh produce, 46 percent of it from family farms within 200 miles of Oakland, helping keep small farmers on the land by boosting their income. The co-op has circulated more than $7 million within the local community.\u003c/p>\n\u003cp>The store looks for ways to make eating well more affordable. It features innovative programing such as \u003ca href=\"http://www.mandelamarketplace.org/freshcreds\">Fresh Creds\u003c/a>, a \u003ca href=\"https://www.fns.usda.gov/snap/supplemental-nutrition-assistance-program-snap\">Supplemental Nutrition Assistance Program\u003c/a> (SNAP or “food stamps”) match incentive. The co-op fulfills a federal grant secured by Mandela MarketPlace that entitles any shopper who spends money on fresh produce, frozen fruits and vegetables, or canned fruits and vegetable without added sugar to a 50 percent discount on those items. It’s been a hit with customers.\u003c/p>\n\u003cp>The cooperative also offers an owner like Fike the chance to be part of a business based on equality and inclusion in pay, profit-sharing, and a voice at the table. “This is a sustainable model,” says Fike. “When you operate ethically with integrity, honesty, and transparency, people respond to that and are inspired by that.”\u003c/p>\n\u003cp>\u003cem>Reprinted with permission from \u003c/em>\u003ca href=\"https://food.berkeley.edu/resources/changemakers/\">Hungry for Change\u003c/a>\u003cem>, a publication of the \u003ca href=\"https://food.berkeley.edu/\">Berkeley Food Institute\u003c/a>. Read about other California emerging food systems changemakers \u003ca href=\"https://food.berkeley.edu/resources/changemakers/the-changemakers-of-hungry-for-change/\">here\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>\u003cem>*In April this year, \u003ca href=\"https://communityfoodsmarket.com/\">Community Foods Market\u003c/a> (formerly People’s Community Market) broke ground on its \u003ca href=\"https://www.sfchronicle.com/news/article/Community-Foods-Market-finally-breaks-ground-in-12839166.php\">long-awaited, full-service grocery store\u003c/a> in West Oakland, which BAB reported on back in \u003ca href=\"https://www.kqed.org/bayareabites/59137/coming-soon-a-supermarket-in-west-oakland\">2013\u003c/a> and \u003ca href=\"https://www.kqed.org/bayareabites/30498/peoples-community-market-closer-to-finding-funding-with-white-house-announcement\">2011\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>https://youtu.be/wRDFCHOeuJ4\u003c/p>\n\n",
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"excerpt": "The Berkeley Food Institute launches \u003cem>Hungry for Change\u003c/em>, a multi-media project showcasing twenty emerging food systems leaders. Meet one of them: Adrionna Fike, co-owner of Mandela Grocery Cooperative in West Oakland.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>In late June, the \u003c/em>\u003cem>\u003ca href=\"https://food.berkeley.edu/\">Berkeley Food Institute\u003c/a>\u003c/em>\u003cem> at UC Berkeley launched a multi-media project \u003c/em>\u003cem>\u003ca href=\"https://food.berkeley.edu/resources/changemakers/\">Hungry for Change\u003c/a>\u003c/em>\u003cem>, which features twenty trailblazing food systems reformers from across the Golden State, dedicated to advancing equity, health, and sustainability in food and farming systems. \u003c/em>\u003c/p>\n\u003cp>\u003cem>Several of the individuals profiled—who work in a range of fields including farming, food advocacy, and food security—call the Bay Area home. What they have in common: These innovators offer seeds of hope during challenging times.\u003c/em>\u003c/p>\n\u003cp>\u003cem> \u003c/em>\u003cem>Meet Oakland food business owner Adrionna Fike, a champion of the cooperative grocery model in an age of \u003c/em>\u003cem>\u003ca href=\"https://www.kqed.org/bayareabites/125376/can-food-co-ops-survive-the-new-retail-reality\">mega-retail stores\u003c/a>\u003c/em>\u003cem> and \u003c/em>\u003cem>\u003ca href=\"https://www.sfchronicle.com/food/article/Good-Eggs-hatches-new-plan-for-online-food-11060438.php\">online delivery services\u003c/a>\u003c/em>\u003cem>.\u003c/em>\u003c/p>\n\u003cp>Adrionna Fike is a worker-owner at the cooperative Mandela Grocery Cooperative in West Oakland. Fike was drawn to the community-oriented co-op—which is owned and operated by young black people—when she relocated to Oakland in 2008. Raised in an athletic family in Los Angeles, Fike, who played basketball for Columbia University while attending Barnard College, grew up eating processed food before health challenges forced her to reconsider her diet. The grocery sells organic and conventional produce from small local farms, dairy and meat from nearby ranches, and wholesome packaged foods. The grocery store is slated to move to a larger location in 2018.\u003c/p>\n\u003cp>Adrionna Fike had always dreamed of owning a neighborhood store selling good food that resonated with the community and held a particular concern for African American life. She imagined a store where African Americans felt welcome, that paid homage to historic black culture, and served as a place of nourishment in mind, body, spirit, and soul. She found such a home in West Oakland at the \u003ca href=\"https://www.mandelafoods.com/\">Mandela Grocery Cooperative\u003c/a>, which opened its doors in June 2009 under the Mandela Foods Cooperative banner, with the goal of providing access to affordable, healthy, and culturally relevant foods. “From the day I set foot inside the store I knew I wanted to be a part of it,” says Fike, who came on board in 2012. The cooperative model, with its team approach and esprit de corps, appeals to Fike, who describes her workplace as a joyous environment where she can be herself. In turn, being of service to others feeds Fike. “I like serving people, that’s my calling and my reward, I receive so much back from our customers.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>West Oakland has long been overlooked by supermarket chains. Instead, corner liquor stores have proliferated. Such stores typically offer mass-market products of questionable nutritional value, the kind of food that is detrimental to health and contributes to high rates of heart disease, obesity, and diabetes among African Americans.\u003c/p>\n\u003cfigure id=\"attachment_129259\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.17.1-new.jpg\" alt=\"“The face of the community…the guardian of food security.”\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-129259\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.17.1-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.17.1-new-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.17.1-new-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.17.1-new-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.17.1-new-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.17.1-new-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.17.1-new-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.17.1-new-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.17.1-new-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.17.1-new-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.17.1-new-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">“The face of the community…the guardian of food security.” \u003ccite>(Fabián Aguirre and Maya Pisciotto, \u003ca href=\"http://www.theunderstory.co\">The Understory \u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A full-service grocery store* has long been high on the wish list of residents of this community, which struggled for decades with high crime, pollution, and underemployment. West Oakland is considered a food desert by the US Department of Agriculture. The term refers to impoverished neighborhoods devoid of stores or markets selling fresh fruits and vegetables and other nutritious food. A historically vibrant enclave for African American artists, the area is experiencing a regeneration fueled by gentrification pressures from the San Francisco Bay Area’s technology boom. There’s also a resurgence of black culture in the area, from African American chefs and food producers to muralists, sculptors, and other creative makers—many of whom shop at the store, Fike adds. ”The co-op is the face of the community, the guardian of food security here. It’s important to put resources into the places where people live,” says Fike.\u003c/p>\n\u003cp>\u003ca href=\"http://www.mandelamarketplace.org/\">Mandela MarketPlace\u003c/a>, a nonprofit with a decade-old program that, among other efforts, delivers fresh fruits and vegetables to corner stores, was instrumental in opening the co-op. But in Spring 2018, the grocery store became independent of that organization, says Fike. Now, the co-op is attempting to expand by raising $1 million through a \u003ca href=\"https://www.gofundme.com/MandelaGrocery\">crowdfunding effort\u003c/a> and a \u003ca href=\"http://www.mandelafoods.com/expansion\">proposal\u003c/a> for soda tax funds from the city of Oakland. It’s a pivotal time in the co-op’s history.\u003c/p>\n\u003cp>In 2017, the grocery business landed a lease on an 11,000-square-foot prime corner spot next door to its current digs. The co-op originally wanted to occupy the space but lost out years earlier to a national chain store. The co-op’s first location is just 2,500-square-feet, and some of that space houses a separate café. For years, the store—with its local produce and perishables, bulk-bin offerings, and dry goods—had to compete for customers with a 99 Cents Only Store next door (that store, which closed in early 2017, offered conventional packaged foods and produce at a deep discount).\u003c/p>\n\u003cfigure id=\"attachment_129256\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.7.1-new.jpg\" alt=\"The cooperative measures success in many ways. Getting fresh produce into the community is one.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-129256\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.7.1-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.7.1-new-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.7.1-new-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.7.1-new-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.7.1-new-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.7.1-new-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.7.1-new-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.7.1-new-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.7.1-new-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.7.1-new-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.7.1-new-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The cooperative measures success in many ways. Getting fresh produce into the community is one. \u003ccite>(Fabián Aguirre and Maya Pisciotto, \u003ca href=\"http://www.theunderstory.co\">The Understory \u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After the co-op opened in the midst of a nationwide recession it struggled early on. But sales grew modestly each year. Its customers reflect today’s West Oakland: a diverse group of local residents, including people of color and low-income residents, commuters (it’s opposite a BART stop), and a new wave of workers from San Francisco. Some are priced out of the city, some prefer the culture of West Oakland over the current climate in San Francisco, and some are well-compensated tech employees. The co-op also cultivates a strong youth culture among worker-owners and customers alike. The mix has helped keep the co-op’s doors open during tough times while also staying true to its mission.\u003c/p>\n\u003cp>But this isn’t a generic grocery store, nor is it some hippie counterculture co-op. It’s a modern market, with murals of African Americans on its window and a playlist that reflects the staff’s tastes. “We’ve succeeded because we’ve created a comfortable vibe,” says Fike, 35, of the team, which currently consists of three other co-owners and a half-dozen candidates on track to become co-owners. “It reflects the foodways, art, and style of African American culture and the people who work in the store are personable and genuine. Customers like the staff, the energy, the music.” All this helps make the co-op a destination, which is key since consumers can otherwise buy everything they need without ever leaving the house. “Everything about my workplace is gratifying—on both sides of the counter,” says Fike. “There’s respect from my co-workers and from the customers for what we’re doing here. We’re creating community and culture and, as a former anthropology student, that’s what’s most interesting to me. It is at the heart of what it means to be human.”\u003c/p>\n\u003cfigure id=\"attachment_129258\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.15.1-new.jpg\" alt=\"In the co-op model, every worker-owner has a voice at the table.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-129258\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.15.1-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.15.1-new-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.15.1-new-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.15.1-new-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.15.1-new-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.15.1-new-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.15.1-new-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.15.1-new-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.15.1-new-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.15.1-new-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.15.1-new-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In the co-op model, every worker-owner has a voice at the table. \u003ccite>(Fabián Aguirre and Maya Pisciotto, \u003ca href=\"http://www.theunderstory.co\">The Understory \u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The co-op measures success in many ways. Getting produce to the people is at its core: From 2013 to 2016, the store distributed more than 700,000 pounds of fresh produce, 46 percent of it from family farms within 200 miles of Oakland, helping keep small farmers on the land by boosting their income. The co-op has circulated more than $7 million within the local community.\u003c/p>\n\u003cp>The store looks for ways to make eating well more affordable. It features innovative programing such as \u003ca href=\"http://www.mandelamarketplace.org/freshcreds\">Fresh Creds\u003c/a>, a \u003ca href=\"https://www.fns.usda.gov/snap/supplemental-nutrition-assistance-program-snap\">Supplemental Nutrition Assistance Program\u003c/a> (SNAP or “food stamps”) match incentive. The co-op fulfills a federal grant secured by Mandela MarketPlace that entitles any shopper who spends money on fresh produce, frozen fruits and vegetables, or canned fruits and vegetable without added sugar to a 50 percent discount on those items. It’s been a hit with customers.\u003c/p>\n\u003cp>The cooperative also offers an owner like Fike the chance to be part of a business based on equality and inclusion in pay, profit-sharing, and a voice at the table. “This is a sustainable model,” says Fike. “When you operate ethically with integrity, honesty, and transparency, people respond to that and are inspired by that.”\u003c/p>\n\u003cp>\u003cem>Reprinted with permission from \u003c/em>\u003ca href=\"https://food.berkeley.edu/resources/changemakers/\">Hungry for Change\u003c/a>\u003cem>, a publication of the \u003ca href=\"https://food.berkeley.edu/\">Berkeley Food Institute\u003c/a>. Read about other California emerging food systems changemakers \u003ca href=\"https://food.berkeley.edu/resources/changemakers/the-changemakers-of-hungry-for-change/\">here\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>\u003cem>*In April this year, \u003ca href=\"https://communityfoodsmarket.com/\">Community Foods Market\u003c/a> (formerly People’s Community Market) broke ground on its \u003ca href=\"https://www.sfchronicle.com/news/article/Community-Foods-Market-finally-breaks-ground-in-12839166.php\">long-awaited, full-service grocery store\u003c/a> in West Oakland, which BAB reported on back in \u003ca href=\"https://www.kqed.org/bayareabites/59137/coming-soon-a-supermarket-in-west-oakland\">2013\u003c/a> and \u003ca href=\"https://www.kqed.org/bayareabites/30498/peoples-community-market-closer-to-finding-funding-with-white-house-announcement\">2011\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Hot Instagram Food Trends and Where to Find Them in Sonoma County",
"title": "Hot Instagram Food Trends and Where to Find Them in Sonoma County",
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"content": "\u003cp>It’s hard to dine out these days without seeing at least a couple of people hovering with smartphones over their plates. Taking a bite before it’s been immortalized on Instagram is pretty much a cardinal sin. Gone are the days when a well-thumbed copy of Zagat served as the restaurant bible. Today, #foodtrends and #foodporn are the new guiding principles. But, in the ever expanding Instagram universe, it’s hard to keep track of what’s new and what’s old: one day, unicorn cake and cloud eggs are hot; the next, they’re not. To give you a taste of the latest foodie fad, we’ve rounded up the new kids on the block: the hottest Instagram food trends (at least at this particular moment) and where to find them in Sonoma County.\u003c/p>\n\u003cp>\u003cstrong>Impossible Burger\u003c/strong>: This burger is the real deal. Well, sort of. Crafted from wheat, coconut oil, and potatoes, it is bound to make even a carnivore drool. The secret ingredient? Heme - a molecule that gives ground beef its color and taste (when derived from blood's hemoglobin) but that can also be found in plants. Plant heme makes the Impossible Burger not only taste but smell, sizzle, and cook like, you guessed it, angus beef. Don't believe us? Try it for yourself. \u003ca href=\"http://www.sonomamag.com/biteclub/a-burger-thats-not-actually-a-burger-thats-impossible/\">\u003cstrong>Gaia's Garden in Santa Rosa\u003c/strong>\u003c/a> serves up this meat-free burger with a variety of toppings, including pesto aioli and vegan coconut \"bacon,\" and tops it with a house-made whole grain bun. Sign us up!\u003c/p>\n\u003cfigure id=\"attachment_129298\" class=\"wp-caption aligncenter\" style=\"max-width: 536px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/JB0110_IZAKAYA_013_857071-536x800.jpg\" alt=\"From top, macaron ice cream sandwiches Cookies and Cream, Ube Coconut and Blueberry Matcha from Izakaya Kitaru restaurant in Petaluma.\" width=\"536\" height=\"800\" class=\"size-full wp-image-129298\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0110_IZAKAYA_013_857071-536x800.jpg 536w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0110_IZAKAYA_013_857071-536x800-160x239.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0110_IZAKAYA_013_857071-536x800-240x358.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0110_IZAKAYA_013_857071-536x800-375x560.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0110_IZAKAYA_013_857071-536x800-520x776.jpg 520w\" sizes=\"(max-width: 536px) 100vw, 536px\">\u003cfigcaption class=\"wp-caption-text\">Matcha 2.0 \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Matcha 2.0: \u003c/strong>In Japan, matcha has been around for centuries as part of the traditional tea ceremony - in the Instagram world, the finely ground green powder has been hot for at least a year, or two. Matcha first took social media by storm in the form of hot tea and latte, now it's popping up in new iterations like macaroons and parfaits. \"Traditionalists\" can find matcha tea at \u003cstrong>\u003ca href=\"http://thetasteoftea.com/\">The Taste of Tea in Healdsburg\u003c/a>\u003c/strong>, and matcha latte at \u003cstrong>\u003ca href=\"http://www.brewcoffeeandbeer.com/\">Brew in Santa Rosa\u003c/a>\u003c/strong>, and \u003cstrong>\u003ca href=\"https://www.acrecoffee.com/\">Acre Coffee in Santa Rosa and Petaluma\u003c/a>\u003c/strong> (Acre source their matcha from Samovar Tea in San Francisco). Want to add a new twist to your matcha fix? Try Blueberry Matcha macaron ice cream sandwiches from \u003cstrong>\u003ca href=\"https://kitarupetaluma.business.site/\">Izakaya Kitaru restaurant in Petaluma\u003c/a>.\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_129294\" class=\"wp-caption aligncenter\" style=\"max-width: 629px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/AJ0824_REVIVEKOMBUCHAOLIVERS_02_838517-629x800.jpg\" alt=\"Gut-Friendly Foods\" width=\"629\" height=\"800\" class=\"size-full wp-image-129294\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/AJ0824_REVIVEKOMBUCHAOLIVERS_02_838517-629x800.jpg 629w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/AJ0824_REVIVEKOMBUCHAOLIVERS_02_838517-629x800-160x203.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/AJ0824_REVIVEKOMBUCHAOLIVERS_02_838517-629x800-240x305.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/AJ0824_REVIVEKOMBUCHAOLIVERS_02_838517-629x800-375x477.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/AJ0824_REVIVEKOMBUCHAOLIVERS_02_838517-629x800-520x661.jpg 520w\" sizes=\"(max-width: 629px) 100vw, 629px\">\u003cfigcaption class=\"wp-caption-text\">Gut-Friendly Foods \u003ccite>(Alvin Jornada)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Gut-Friendly Foods: \u003c/strong>According to \u003ca href=\"https://www.health.harvard.edu/blog/fermented-foods-for-better-gut-health-2018051613841\">research\u003c/a>, fermented foods and drinks like sauerkraut, kimchi, kombucha and kefir can help strengthen your gut microbiome (the 100 trillion bacteria and microorganisms that live in your digestive tract) by giving your body a healthy dose of probiotics. As it turns out, fermented foods are not only good to your gut, they \u003ca href=\"https://www.scientificamerican.com/article/mental-health-may-depend-on-creatures-in-the-gut/\">might make you happier\u003c/a>, too. If you'd like to take care of your gut, you're in luck: Sonoma County is pretty much the capital of fermented foods (and we're not only talking wine and sourdough). There's an annual \u003ca href=\"http://www.sonomamag.com/biteclub/get-pickled-at-the-fermentation-festival-in-petaluma/\">Fermentation Festival\u003c/a> and plenty of probiotic-rich foods and drinks, found in local stores and restaurants. \u003cstrong>A few to check out:\u003c/strong> fermented drinks from \u003cstrong>\u003ca href=\"https://www.revivekombucha.com/\">Revive Kombucha\u003c/a> \u003c/strong>and \u003cstrong>\u003ca href=\"http://www.thekefiry.com/\">The Kefiry\u003c/a>, \u003c/strong>sauerkrauts, kimchis, fermented live shots, salsas and sugar-free srirachas from \u003ca href=\"http://wildbrine.com/where-to-get-wild/\">\u003cstrong>Wildbrine\u003c/strong>\u003c/a>, and fresh pickled vegetables from \u003ca href=\"http://sonomabrinery.com/products/\">\u003cstrong>Sonoma Brinery\u003c/strong>\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_129299\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/JB0523_EDIBLE_001_874010-1024x708.jpg\" alt=\"Charred Cucumber Salad with yogurt, nasturtium, marigold and watercress from SHED chef Perry Hoffman in Healdsburg. \" width=\"1024\" height=\"708\" class=\"size-full wp-image-129299\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0523_EDIBLE_001_874010-1024x708.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0523_EDIBLE_001_874010-1024x708-160x111.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0523_EDIBLE_001_874010-1024x708-800x553.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0523_EDIBLE_001_874010-1024x708-768x531.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0523_EDIBLE_001_874010-1024x708-1020x705.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0523_EDIBLE_001_874010-1024x708-960x664.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0523_EDIBLE_001_874010-1024x708-240x166.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0523_EDIBLE_001_874010-1024x708-375x259.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0523_EDIBLE_001_874010-1024x708-520x360.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Edible Flowers \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Edible Flowers: \u003c/strong>They may have been around for a while, but edible flowers never seem to wilt on Instagram. This 'gram is all about aesthetics, which makes edible flowers fit right in with the rest of the #foodtrends, while also standing out among them with their vibrant color. In Sonoma County, they're a regular on farm-to-table menus. \u003ca href=\"https://healdsburgshed.com/\">\u003cstrong>Healdsburg SHED\u003c/strong>\u003c/a> grows their own flowers year-round at Home Farm (pictured) - Anise Hyssop, Borage, Calendula, Chive Blossoms, Cornflower, Dianthus, Johnny Jump-Ups, and Nasturtium are a few of the flowers you can find on their menu. Other local spots for flower loving foodies include \u003ca href=\"https://www.singlethreadfarms.com/\">\u003cstrong>Single Thread\u003c/strong>\u003c/a> and \u003ca href=\"http://www.barndiva.com/\">\u003cstrong>Barndiva\u003c/strong>\u003c/a> in Healdsburg, \u003ca href=\"https://www.farmhouseinn.com/\">\u003cstrong>Farmhouse Inn and Restaurant\u003c/strong>\u003c/a> in Forestville, \u003ca href=\"https://www.kj.com/\">\u003cstrong>Kendall-Jackson Wine Estate & Gardens\u003c/strong>\u003c/a> and \u003ca href=\"http://zazukitchen.com/\">\u003cstrong>Zazu Kitchen + Farm\u003c/strong>\u003c/a> in Sebastopol.\u003c/p>\n\u003cfigure id=\"attachment_129300\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/ThePharmacyFacebookturmeric-600x800.jpg\" alt=\"Turmeric\" width=\"600\" height=\"800\" class=\"size-full wp-image-129300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/ThePharmacyFacebookturmeric-600x800.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/ThePharmacyFacebookturmeric-600x800-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/ThePharmacyFacebookturmeric-600x800-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/ThePharmacyFacebookturmeric-600x800-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/ThePharmacyFacebookturmeric-600x800-520x693.jpg 520w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003cfigcaption class=\"wp-caption-text\">Turmeric \u003ccite>(Courtesy of Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Turmeric: \u003c/strong>Turmeric, a spice commonly used in India, Southeast Asia and the Middle East, is being touted for all of its (potential) health benefits. From fighting inflammation to aiding digestion, it's is the latest \"must-have\" for healthy people. \u003ca href=\"https://www.thepharmacysonomacounty.com/\">\u003cstrong>The Pharmacy in Santa Rosa\u003c/strong>\u003c/a>, a source for \u003ca href=\"http://www.sonomamag.com/biteclub/the-pharmacy-cafe-opens/\">\"thoughtfully-crafted foods that nourish and enrich our bodies\u003c/a>,\" serves up two food trends in one - turmeric and gut-friendly probiotics - with turmeric ginger kefir and turmeric ginger lassi. Want to make a cup of \u003ca href=\"https://minimalistbaker.com/5-minute-vegan-golden-milk/\">soothing Golden Milk\u003c/a>? \u003cstrong>Healdsburg SHED\u003c/strong> has got \u003ca href=\"https://shop.healdsburgshed.com/products/shed-turmeric\">all the spice you need\u003c/a>. Crave more turmeric? Insta health gurus are getting creative with turmeric French toast and turmeric rice noodle stir fry, showing how versatile this spice can be.\u003c/p>\n\u003cfigure id=\"attachment_129293\" class=\"wp-caption aligncenter\" style=\"max-width: 643px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/ACAIBOWLLALASCREAMERY-643x800.jpg\" alt=\"Acai Bowls\" width=\"643\" height=\"800\" class=\"size-full wp-image-129293\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/ACAIBOWLLALASCREAMERY-643x800.jpg 643w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/ACAIBOWLLALASCREAMERY-643x800-160x199.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/ACAIBOWLLALASCREAMERY-643x800-240x299.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/ACAIBOWLLALASCREAMERY-643x800-375x467.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/ACAIBOWLLALASCREAMERY-643x800-520x647.jpg 520w\" sizes=\"(max-width: 643px) 100vw, 643px\">\u003cfigcaption class=\"wp-caption-text\">Acai Bowls \u003ccite>(Courtesy of Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Acai Bowls: \u003c/strong>Instagram health nuts have been obsessing over bowl food since... forever (even the British royals have caught on to the trend: \u003ca href=\"https://www.bbc.com/news/uk-44184941\">Prince Harry and Meghan Markle served it at their wedding reception\u003c/a>). Among the latest bowls to be added to the foodie trend list are those containing acai - paired with fresh fruit, nut butters, coconut, chia seeds and even collagen. Acai, antioxidant-rich purple berries from Brazil, also happen to be counted as a \"superfood,\" and the health claims are many: in addition to boosting energy, these magic berries are supposed to improve sleep and aid weight loss. As with most health trends, none of this has been scientifically proven, yet. Incredibly healthy or not, acai bowls are pretty delicious. In Sonoma County, you can find them at \u003cstrong>\u003ca href=\"http://lalascreamery.com/#/home\">Lala's Creamery\u003c/a> \u003c/strong>in Petaluma (pictured), \u003cstrong>\u003ca href=\"https://www.thenectary.net/\">The Nectary\u003c/a>\u003c/strong> in Sebastopol and Healdsburg, \u003cstrong>\u003ca href=\"https://www.facebook.com/elhuertoofsonoma/\">El Huerto\u003c/a>\u003c/strong> in Sonoma and \u003cstrong>\u003ca href=\"http://www.jambajuice.com/\">Jamba Juice\u003c/a>\u003c/strong> in Santa Rosa.\u003c/p>\n\u003cfigure id=\"attachment_129297\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/HI0817_MISOGOODRAMEN_POKE_840020-1024x750.jpg\" alt=\"Salmon poke bowl at Miso Good Ramen with avocado, sprouts, cucumber in Santa Rosa. \" width=\"1024\" height=\"750\" class=\"size-full wp-image-129297\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/HI0817_MISOGOODRAMEN_POKE_840020-1024x750.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/HI0817_MISOGOODRAMEN_POKE_840020-1024x750-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/HI0817_MISOGOODRAMEN_POKE_840020-1024x750-800x586.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/HI0817_MISOGOODRAMEN_POKE_840020-1024x750-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/HI0817_MISOGOODRAMEN_POKE_840020-1024x750-1020x747.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/HI0817_MISOGOODRAMEN_POKE_840020-1024x750-960x703.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/HI0817_MISOGOODRAMEN_POKE_840020-1024x750-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/HI0817_MISOGOODRAMEN_POKE_840020-1024x750-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/HI0817_MISOGOODRAMEN_POKE_840020-1024x750-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Poke Bowls \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Poke Bowls:\u003c/strong> Another bowl that's caught the attention of Instagrammers, this Hawaiian delicacy pairs cubed raw fish with pretty much anything (with the emphasis on \"healthy.\") From ahi poke to \"deconstructed sushi,\" in the form of a California roll bowl, there's something for every palate (including vegan tofu options). In Sonoma County, \u003ca href=\"http://www.sanfranciscocrabshipping.com/raw-bar-grill/\">\u003cstrong>Santa Rosa Raw Seafood Bar and Grill\u003c/strong>\u003c/a> offers a poke bowl with Ahi sashimi, capers, roast bell peppers, parsley, and good old extra virgin olive oil. Other local spots that serve poke include \u003ca href=\"https://www.yelp.com/biz/t4-and-poke-santa-rosa-2\">\u003cstrong>T4 and Poke, \u003c/strong>\u003c/a>\u003cstrong>\u003ca href=\"https://www.zoftigeatery.com/\">Zoftig Eatery\u003c/a>\u003c/strong> and \u003cstrong>\u003ca href=\"http://misogoodramen.com/\">Miso Good Ramen\u003c/a>\u003c/strong> (pictured) in Santa Rosa. For a warm Sonoma summer day, any excuse to avoid the oven is exactly what we're looking for.\u003c/p>\n\u003cfigure id=\"attachment_129295\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/AVOCADOTOAST-800x800.jpg\" alt=\"Avocado Toast\" width=\"800\" height=\"800\" class=\"size-full wp-image-129295\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/AVOCADOTOAST-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/AVOCADOTOAST-800x800-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/AVOCADOTOAST-800x800-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/AVOCADOTOAST-800x800-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/AVOCADOTOAST-800x800-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/AVOCADOTOAST-800x800-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/AVOCADOTOAST-800x800-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/AVOCADOTOAST-800x800-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/AVOCADOTOAST-800x800-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/AVOCADOTOAST-800x800-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/AVOCADOTOAST-800x800-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/AVOCADOTOAST-800x800-150x150.jpg 150w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Avocado Toast \u003ccite>(Courtesy of Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Avocado Toast: \u003c/strong>Before you call this article \"fake news,\" hear us out. Yes, in the world of fleeting food trends, avocado toast is not as hot as it used to be. But, in California - the promised avocado land - it can never totally go out of style. While a snap of a perfectly sliced avocado or a shot of a green, creamy smoothie may be cool, nothing beats the beauty of a simple \"avo\" toast. For a taste of an Instagram trend that never goes cold, visit \u003cstrong>\u003ca href=\"http://www.brewcoffeeandbeer.com/\">Brew \u003c/a>\u003c/strong>(pictured) or \u003cstrong>\u003ca href=\"https://www.thepharmacysonomacounty.com/\">The Pharmacy\u003c/a> \u003c/strong>in Santa Rosa,\u003ca href=\"https://www.facebook.com/elhuertoofsonoma/\">\u003cstrong> El Huerto\u003c/strong>\u003c/a> in Sonoma, and \u003ca href=\"http://dellafattoria.com/\">\u003cstrong>Della Fattoria\u003c/strong>\u003c/a> in Petaluma.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>This article was originally published on \u003ca href=\"http://www.sonomamag.com/hot-instagram-food-trends-and-where-to-try-them-in-sonoma-county/\">Sonoma Magazine\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "To give you a taste of the latest foodie fad, we’ve rounded up the new kids on the block: the hottest Instagram food trends (at least at this particular moment) and where to find them in Sonoma County. ",
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"description": "To give you a taste of the latest foodie fad, we’ve rounded up the new kids on the block: the hottest Instagram food trends (at least at this particular moment) and where to find them in Sonoma County. ",
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"nprByline": "\u003ca href=\"http://www.sonomamag.com/author/clairepelote/\">Claire Pelote\u003c/a>, \u003ca href=\"https://www.kqed.org/author/sonomamagazine\">Sonoma Magazine\u003c/a>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>It’s hard to dine out these days without seeing at least a couple of people hovering with smartphones over their plates. Taking a bite before it’s been immortalized on Instagram is pretty much a cardinal sin. Gone are the days when a well-thumbed copy of Zagat served as the restaurant bible. Today, #foodtrends and #foodporn are the new guiding principles. But, in the ever expanding Instagram universe, it’s hard to keep track of what’s new and what’s old: one day, unicorn cake and cloud eggs are hot; the next, they’re not. To give you a taste of the latest foodie fad, we’ve rounded up the new kids on the block: the hottest Instagram food trends (at least at this particular moment) and where to find them in Sonoma County.\u003c/p>\n\u003cp>\u003cstrong>Impossible Burger\u003c/strong>: This burger is the real deal. Well, sort of. Crafted from wheat, coconut oil, and potatoes, it is bound to make even a carnivore drool. The secret ingredient? Heme - a molecule that gives ground beef its color and taste (when derived from blood's hemoglobin) but that can also be found in plants. Plant heme makes the Impossible Burger not only taste but smell, sizzle, and cook like, you guessed it, angus beef. Don't believe us? Try it for yourself. \u003ca href=\"http://www.sonomamag.com/biteclub/a-burger-thats-not-actually-a-burger-thats-impossible/\">\u003cstrong>Gaia's Garden in Santa Rosa\u003c/strong>\u003c/a> serves up this meat-free burger with a variety of toppings, including pesto aioli and vegan coconut \"bacon,\" and tops it with a house-made whole grain bun. Sign us up!\u003c/p>\n\u003cfigure id=\"attachment_129298\" class=\"wp-caption aligncenter\" style=\"max-width: 536px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/JB0110_IZAKAYA_013_857071-536x800.jpg\" alt=\"From top, macaron ice cream sandwiches Cookies and Cream, Ube Coconut and Blueberry Matcha from Izakaya Kitaru restaurant in Petaluma.\" width=\"536\" height=\"800\" class=\"size-full wp-image-129298\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0110_IZAKAYA_013_857071-536x800.jpg 536w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0110_IZAKAYA_013_857071-536x800-160x239.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0110_IZAKAYA_013_857071-536x800-240x358.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0110_IZAKAYA_013_857071-536x800-375x560.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0110_IZAKAYA_013_857071-536x800-520x776.jpg 520w\" sizes=\"(max-width: 536px) 100vw, 536px\">\u003cfigcaption class=\"wp-caption-text\">Matcha 2.0 \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Matcha 2.0: \u003c/strong>In Japan, matcha has been around for centuries as part of the traditional tea ceremony - in the Instagram world, the finely ground green powder has been hot for at least a year, or two. Matcha first took social media by storm in the form of hot tea and latte, now it's popping up in new iterations like macaroons and parfaits. \"Traditionalists\" can find matcha tea at \u003cstrong>\u003ca href=\"http://thetasteoftea.com/\">The Taste of Tea in Healdsburg\u003c/a>\u003c/strong>, and matcha latte at \u003cstrong>\u003ca href=\"http://www.brewcoffeeandbeer.com/\">Brew in Santa Rosa\u003c/a>\u003c/strong>, and \u003cstrong>\u003ca href=\"https://www.acrecoffee.com/\">Acre Coffee in Santa Rosa and Petaluma\u003c/a>\u003c/strong> (Acre source their matcha from Samovar Tea in San Francisco). Want to add a new twist to your matcha fix? Try Blueberry Matcha macaron ice cream sandwiches from \u003cstrong>\u003ca href=\"https://kitarupetaluma.business.site/\">Izakaya Kitaru restaurant in Petaluma\u003c/a>.\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_129294\" class=\"wp-caption aligncenter\" style=\"max-width: 629px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/AJ0824_REVIVEKOMBUCHAOLIVERS_02_838517-629x800.jpg\" alt=\"Gut-Friendly Foods\" width=\"629\" height=\"800\" class=\"size-full wp-image-129294\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/AJ0824_REVIVEKOMBUCHAOLIVERS_02_838517-629x800.jpg 629w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/AJ0824_REVIVEKOMBUCHAOLIVERS_02_838517-629x800-160x203.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/AJ0824_REVIVEKOMBUCHAOLIVERS_02_838517-629x800-240x305.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/AJ0824_REVIVEKOMBUCHAOLIVERS_02_838517-629x800-375x477.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/AJ0824_REVIVEKOMBUCHAOLIVERS_02_838517-629x800-520x661.jpg 520w\" sizes=\"(max-width: 629px) 100vw, 629px\">\u003cfigcaption class=\"wp-caption-text\">Gut-Friendly Foods \u003ccite>(Alvin Jornada)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Gut-Friendly Foods: \u003c/strong>According to \u003ca href=\"https://www.health.harvard.edu/blog/fermented-foods-for-better-gut-health-2018051613841\">research\u003c/a>, fermented foods and drinks like sauerkraut, kimchi, kombucha and kefir can help strengthen your gut microbiome (the 100 trillion bacteria and microorganisms that live in your digestive tract) by giving your body a healthy dose of probiotics. As it turns out, fermented foods are not only good to your gut, they \u003ca href=\"https://www.scientificamerican.com/article/mental-health-may-depend-on-creatures-in-the-gut/\">might make you happier\u003c/a>, too. If you'd like to take care of your gut, you're in luck: Sonoma County is pretty much the capital of fermented foods (and we're not only talking wine and sourdough). There's an annual \u003ca href=\"http://www.sonomamag.com/biteclub/get-pickled-at-the-fermentation-festival-in-petaluma/\">Fermentation Festival\u003c/a> and plenty of probiotic-rich foods and drinks, found in local stores and restaurants. \u003cstrong>A few to check out:\u003c/strong> fermented drinks from \u003cstrong>\u003ca href=\"https://www.revivekombucha.com/\">Revive Kombucha\u003c/a> \u003c/strong>and \u003cstrong>\u003ca href=\"http://www.thekefiry.com/\">The Kefiry\u003c/a>, \u003c/strong>sauerkrauts, kimchis, fermented live shots, salsas and sugar-free srirachas from \u003ca href=\"http://wildbrine.com/where-to-get-wild/\">\u003cstrong>Wildbrine\u003c/strong>\u003c/a>, and fresh pickled vegetables from \u003ca href=\"http://sonomabrinery.com/products/\">\u003cstrong>Sonoma Brinery\u003c/strong>\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_129299\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/JB0523_EDIBLE_001_874010-1024x708.jpg\" alt=\"Charred Cucumber Salad with yogurt, nasturtium, marigold and watercress from SHED chef Perry Hoffman in Healdsburg. \" width=\"1024\" height=\"708\" class=\"size-full wp-image-129299\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0523_EDIBLE_001_874010-1024x708.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0523_EDIBLE_001_874010-1024x708-160x111.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0523_EDIBLE_001_874010-1024x708-800x553.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0523_EDIBLE_001_874010-1024x708-768x531.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0523_EDIBLE_001_874010-1024x708-1020x705.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0523_EDIBLE_001_874010-1024x708-960x664.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0523_EDIBLE_001_874010-1024x708-240x166.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0523_EDIBLE_001_874010-1024x708-375x259.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0523_EDIBLE_001_874010-1024x708-520x360.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Edible Flowers \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Edible Flowers: \u003c/strong>They may have been around for a while, but edible flowers never seem to wilt on Instagram. This 'gram is all about aesthetics, which makes edible flowers fit right in with the rest of the #foodtrends, while also standing out among them with their vibrant color. In Sonoma County, they're a regular on farm-to-table menus. \u003ca href=\"https://healdsburgshed.com/\">\u003cstrong>Healdsburg SHED\u003c/strong>\u003c/a> grows their own flowers year-round at Home Farm (pictured) - Anise Hyssop, Borage, Calendula, Chive Blossoms, Cornflower, Dianthus, Johnny Jump-Ups, and Nasturtium are a few of the flowers you can find on their menu. Other local spots for flower loving foodies include \u003ca href=\"https://www.singlethreadfarms.com/\">\u003cstrong>Single Thread\u003c/strong>\u003c/a> and \u003ca href=\"http://www.barndiva.com/\">\u003cstrong>Barndiva\u003c/strong>\u003c/a> in Healdsburg, \u003ca href=\"https://www.farmhouseinn.com/\">\u003cstrong>Farmhouse Inn and Restaurant\u003c/strong>\u003c/a> in Forestville, \u003ca href=\"https://www.kj.com/\">\u003cstrong>Kendall-Jackson Wine Estate & Gardens\u003c/strong>\u003c/a> and \u003ca href=\"http://zazukitchen.com/\">\u003cstrong>Zazu Kitchen + Farm\u003c/strong>\u003c/a> in Sebastopol.\u003c/p>\n\u003cfigure id=\"attachment_129300\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/ThePharmacyFacebookturmeric-600x800.jpg\" alt=\"Turmeric\" width=\"600\" height=\"800\" class=\"size-full wp-image-129300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/ThePharmacyFacebookturmeric-600x800.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/ThePharmacyFacebookturmeric-600x800-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/ThePharmacyFacebookturmeric-600x800-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/ThePharmacyFacebookturmeric-600x800-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/ThePharmacyFacebookturmeric-600x800-520x693.jpg 520w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003cfigcaption class=\"wp-caption-text\">Turmeric \u003ccite>(Courtesy of Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Turmeric: \u003c/strong>Turmeric, a spice commonly used in India, Southeast Asia and the Middle East, is being touted for all of its (potential) health benefits. From fighting inflammation to aiding digestion, it's is the latest \"must-have\" for healthy people. \u003ca href=\"https://www.thepharmacysonomacounty.com/\">\u003cstrong>The Pharmacy in Santa Rosa\u003c/strong>\u003c/a>, a source for \u003ca href=\"http://www.sonomamag.com/biteclub/the-pharmacy-cafe-opens/\">\"thoughtfully-crafted foods that nourish and enrich our bodies\u003c/a>,\" serves up two food trends in one - turmeric and gut-friendly probiotics - with turmeric ginger kefir and turmeric ginger lassi. Want to make a cup of \u003ca href=\"https://minimalistbaker.com/5-minute-vegan-golden-milk/\">soothing Golden Milk\u003c/a>? \u003cstrong>Healdsburg SHED\u003c/strong> has got \u003ca href=\"https://shop.healdsburgshed.com/products/shed-turmeric\">all the spice you need\u003c/a>. Crave more turmeric? Insta health gurus are getting creative with turmeric French toast and turmeric rice noodle stir fry, showing how versatile this spice can be.\u003c/p>\n\u003cfigure id=\"attachment_129293\" class=\"wp-caption aligncenter\" style=\"max-width: 643px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/ACAIBOWLLALASCREAMERY-643x800.jpg\" alt=\"Acai Bowls\" width=\"643\" height=\"800\" class=\"size-full wp-image-129293\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/ACAIBOWLLALASCREAMERY-643x800.jpg 643w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/ACAIBOWLLALASCREAMERY-643x800-160x199.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/ACAIBOWLLALASCREAMERY-643x800-240x299.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/ACAIBOWLLALASCREAMERY-643x800-375x467.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/ACAIBOWLLALASCREAMERY-643x800-520x647.jpg 520w\" sizes=\"(max-width: 643px) 100vw, 643px\">\u003cfigcaption class=\"wp-caption-text\">Acai Bowls \u003ccite>(Courtesy of Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Acai Bowls: \u003c/strong>Instagram health nuts have been obsessing over bowl food since... forever (even the British royals have caught on to the trend: \u003ca href=\"https://www.bbc.com/news/uk-44184941\">Prince Harry and Meghan Markle served it at their wedding reception\u003c/a>). Among the latest bowls to be added to the foodie trend list are those containing acai - paired with fresh fruit, nut butters, coconut, chia seeds and even collagen. Acai, antioxidant-rich purple berries from Brazil, also happen to be counted as a \"superfood,\" and the health claims are many: in addition to boosting energy, these magic berries are supposed to improve sleep and aid weight loss. As with most health trends, none of this has been scientifically proven, yet. Incredibly healthy or not, acai bowls are pretty delicious. In Sonoma County, you can find them at \u003cstrong>\u003ca href=\"http://lalascreamery.com/#/home\">Lala's Creamery\u003c/a> \u003c/strong>in Petaluma (pictured), \u003cstrong>\u003ca href=\"https://www.thenectary.net/\">The Nectary\u003c/a>\u003c/strong> in Sebastopol and Healdsburg, \u003cstrong>\u003ca href=\"https://www.facebook.com/elhuertoofsonoma/\">El Huerto\u003c/a>\u003c/strong> in Sonoma and \u003cstrong>\u003ca href=\"http://www.jambajuice.com/\">Jamba Juice\u003c/a>\u003c/strong> in Santa Rosa.\u003c/p>\n\u003cfigure id=\"attachment_129297\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/HI0817_MISOGOODRAMEN_POKE_840020-1024x750.jpg\" alt=\"Salmon poke bowl at Miso Good Ramen with avocado, sprouts, cucumber in Santa Rosa. \" width=\"1024\" height=\"750\" class=\"size-full wp-image-129297\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/HI0817_MISOGOODRAMEN_POKE_840020-1024x750.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/HI0817_MISOGOODRAMEN_POKE_840020-1024x750-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/HI0817_MISOGOODRAMEN_POKE_840020-1024x750-800x586.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/HI0817_MISOGOODRAMEN_POKE_840020-1024x750-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/HI0817_MISOGOODRAMEN_POKE_840020-1024x750-1020x747.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/HI0817_MISOGOODRAMEN_POKE_840020-1024x750-960x703.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/HI0817_MISOGOODRAMEN_POKE_840020-1024x750-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/HI0817_MISOGOODRAMEN_POKE_840020-1024x750-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/HI0817_MISOGOODRAMEN_POKE_840020-1024x750-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Poke Bowls \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Poke Bowls:\u003c/strong> Another bowl that's caught the attention of Instagrammers, this Hawaiian delicacy pairs cubed raw fish with pretty much anything (with the emphasis on \"healthy.\") From ahi poke to \"deconstructed sushi,\" in the form of a California roll bowl, there's something for every palate (including vegan tofu options). In Sonoma County, \u003ca href=\"http://www.sanfranciscocrabshipping.com/raw-bar-grill/\">\u003cstrong>Santa Rosa Raw Seafood Bar and Grill\u003c/strong>\u003c/a> offers a poke bowl with Ahi sashimi, capers, roast bell peppers, parsley, and good old extra virgin olive oil. Other local spots that serve poke include \u003ca href=\"https://www.yelp.com/biz/t4-and-poke-santa-rosa-2\">\u003cstrong>T4 and Poke, \u003c/strong>\u003c/a>\u003cstrong>\u003ca href=\"https://www.zoftigeatery.com/\">Zoftig Eatery\u003c/a>\u003c/strong> and \u003cstrong>\u003ca href=\"http://misogoodramen.com/\">Miso Good Ramen\u003c/a>\u003c/strong> (pictured) in Santa Rosa. For a warm Sonoma summer day, any excuse to avoid the oven is exactly what we're looking for.\u003c/p>\n\u003cfigure id=\"attachment_129295\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/AVOCADOTOAST-800x800.jpg\" alt=\"Avocado Toast\" width=\"800\" height=\"800\" class=\"size-full wp-image-129295\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/AVOCADOTOAST-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/AVOCADOTOAST-800x800-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/AVOCADOTOAST-800x800-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/AVOCADOTOAST-800x800-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/AVOCADOTOAST-800x800-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/AVOCADOTOAST-800x800-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/AVOCADOTOAST-800x800-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/AVOCADOTOAST-800x800-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/AVOCADOTOAST-800x800-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/AVOCADOTOAST-800x800-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/AVOCADOTOAST-800x800-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/AVOCADOTOAST-800x800-150x150.jpg 150w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Avocado Toast \u003ccite>(Courtesy of Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Avocado Toast: \u003c/strong>Before you call this article \"fake news,\" hear us out. Yes, in the world of fleeting food trends, avocado toast is not as hot as it used to be. But, in California - the promised avocado land - it can never totally go out of style. While a snap of a perfectly sliced avocado or a shot of a green, creamy smoothie may be cool, nothing beats the beauty of a simple \"avo\" toast. For a taste of an Instagram trend that never goes cold, visit \u003cstrong>\u003ca href=\"http://www.brewcoffeeandbeer.com/\">Brew \u003c/a>\u003c/strong>(pictured) or \u003cstrong>\u003ca href=\"https://www.thepharmacysonomacounty.com/\">The Pharmacy\u003c/a> \u003c/strong>in Santa Rosa,\u003ca href=\"https://www.facebook.com/elhuertoofsonoma/\">\u003cstrong> El Huerto\u003c/strong>\u003c/a> in Sonoma, and \u003ca href=\"http://dellafattoria.com/\">\u003cstrong>Della Fattoria\u003c/strong>\u003c/a> in Petaluma.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Table Talk: All Kinds of Tastings and Alfresco Events Around the Bay",
"title": "Table Talk: All Kinds of Tastings and Alfresco Events Around the Bay",
"headTitle": "KQED’s Table Talk | Bay Area Bites | KQED Food",
"content": "\u003cp>This week’s \u003ca href=\"https://www.kqed.org/bayareabites/series/kqeds-table-talk\">Table Talk\u003c/a> features a pinot noir and pork party, a special Calistoga AVA wine tasting, where to find a fantastic happy hour with $5 cocktails and bites, a unique outdoor event in West Marin featuring ballet and a farm-to-table dinner, and a summertime farmers’ market cocktail event in Oakland.\u003c/p>\n\u003cfigure id=\"attachment_129151\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/saratoga-Toga-Tots.jpg\" alt=\"There’s a reason the ‘Toga Tots are named after The Saratoga: they’re delicious.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129151\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/saratoga-Toga-Tots.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/saratoga-Toga-Tots-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/saratoga-Toga-Tots-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/saratoga-Toga-Tots-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/saratoga-Toga-Tots-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/saratoga-Toga-Tots-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/saratoga-Toga-Tots-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/saratoga-Toga-Tots-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/saratoga-Toga-Tots-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/saratoga-Toga-Tots-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/saratoga-Toga-Tots-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">There’s a reason the ‘Toga Tots are named after The Saratoga: they’re delicious. \u003ccite>(Ed Anderson)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Where to Find One of the Best Happy Hour Deals in Town\u003c/h2>\n\u003cp>\u003ca href=\"http://www.thesaratogasf.com/\">\u003cstrong>The Saratoga\u003c/strong>\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/dhMzo6Dmh592\">1000 Larkin St., San Francisco\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.thesaratogasf.com/\">\u003cstrong>The Saratoga\u003c/strong>\u003c/a> has just introduced not one but two new \u003cstrong>happy hour programs\u003c/strong>. The first is a more traditional kind of happy hour, but the deal feels like 2001 prices: Monday–Friday, come by from 5pm–6pm for five different cocktails and five dishes for just $5 each, inspired by the book \u003cem>The Gentleman’s Companion\u003c/em>, by Charles H. Baker. There’s Remember the Maine, made with rye, sweet vermouth, cherry heering, and absinthe, and $5 bites like the ‘Toga Tots with Fiscalini cheddar and chorizo, shishito peppers with cherry tomato and miso glaze, and seven-spice chicken or cheeseburger sliders.\u003c/p>\n\u003cp>If you’re a \u003cstrong>Pappy Van Winkle\u003c/strong> bourbon fan, or you’ve just always wanted to taste it, you’ll want to come by for Pappy Days on Monday nights. Barman Brandon Clements and his team spent the last 10 years collecting one of the largest spirits libraries in the United States, and Van Winkle’s bourbons are widely considered the best in the world. You’ll get to taste through many vintages of this highly sought-after whiskey at a deep discount every Monday night. Be sure to pick up a Pappy Pass, and taste your way through all seven vintages (from 10-year to 25-year) to earn a free dinner for two (not to exceed $200).\u003c/p>\n\u003cfigure id=\"attachment_129155\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/18A7996.jpg\" alt=\"Pork and pinot lovers won’t want to miss High on the Hog at EPIC Steak.\" width=\"1500\" height=\"1000\" class=\"size-full wp-image-129155\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/18A7996.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/18A7996-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/18A7996-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/18A7996-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/18A7996-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/18A7996-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/18A7996-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/18A7996-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/18A7996-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/18A7996-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/18A7996-520x347.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Pork and pinot lovers won’t want to miss High on the Hog at EPIC Steak. \u003ccite>(Courtesy of EPIC Steak)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>An Afternoon of Pork and Pinot Noir and More\u003c/h2>\n\u003cp>\u003ca href=\"http://www.epicsteak.com/\">\u003cstrong>EPIC Steak\u003c/strong>\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/XZjU7TMg6Uv\">369 The Embarcadero South, San Francisco\u003c/a>\u003cbr>\nSunday, July 1, 1pm–4pm\u003cbr>\n$85 per person\u003cbr>\n\u003ca href=\"http://www.epicsteak.com/current-events\">Tickets/info\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Pig and pinot noir are usually a crowd-pleasing combo, which is why \u003ca href=\"http://www.epicsteak.com/\">\u003cstrong>EPIC Steak\u003c/strong>\u003c/a> is now on their tenth year of hosting their annual \u003ca href=\"http://www.epicsteak.com/current-events\">\u003cstrong>High on the Hog\u003c/strong>\u003c/a> event. Enjoy a Sunday afternoon of tasting pinot noir along with porky gourmet eats on the restaurant’s bayside patio flanking the San Francisco waterfront. Executive chef Parke Ulrich will be joined by notable Bay Area restaurants and barbeque masters (like Cathead’s BBQ and Baby Blues BBQ), while EPIC Steak wine director Petra Polakovicova has assembled a lineup of pinot noirs from award-winning wineries (including Copain, Twomey, and Hanzell), and craft beer tastings from local breweries will also be available. \u003c/p>\n\u003cp>The event will feature a watermelon eating contest, as well as live music by local band The Mighty Creatures of Habit, and a surprise guest. A percentage of event proceeds will be donated to \u003ca href=\"https://www.guidedogs.com/\">\u003cstrong>Guide Dogs for the Blind\u003c/strong>\u003c/a>, and guests can put down that wine glass and play with the puppies in training!\u003c/p>\n\u003cfigure id=\"attachment_129149\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/quintessence-ballet_JAD4_PHOTO_Credit_StevenSmith_crop2.jpg\" alt=\"It’s hard to imagine a more-beautiful backdrop for a ballet than the rolling hills of West Marin.\" width=\"1920\" height=\"896\" class=\"size-full wp-image-129149\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/quintessence-ballet_JAD4_PHOTO_Credit_StevenSmith_crop2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/quintessence-ballet_JAD4_PHOTO_Credit_StevenSmith_crop2-160x75.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/quintessence-ballet_JAD4_PHOTO_Credit_StevenSmith_crop2-800x373.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/quintessence-ballet_JAD4_PHOTO_Credit_StevenSmith_crop2-768x358.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/quintessence-ballet_JAD4_PHOTO_Credit_StevenSmith_crop2-1020x476.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/quintessence-ballet_JAD4_PHOTO_Credit_StevenSmith_crop2-1200x560.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/quintessence-ballet_JAD4_PHOTO_Credit_StevenSmith_crop2-1180x551.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/quintessence-ballet_JAD4_PHOTO_Credit_StevenSmith_crop2-960x448.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/quintessence-ballet_JAD4_PHOTO_Credit_StevenSmith_crop2-240x112.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/quintessence-ballet_JAD4_PHOTO_Credit_StevenSmith_crop2-375x175.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/quintessence-ballet_JAD4_PHOTO_Credit_StevenSmith_crop2-520x243.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">It’s hard to imagine a more-beautiful backdrop for a ballet than the rolling hills of West Marin. \u003ccite>(Steven Smith)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>A Night of West Marin Beauty (Including Food and a View!) and Ballet\u003c/h2>\n\u003cp>\u003cstrong>\u003cem>QuintEssence\u003c/em>\u003c/strong>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/BqF9WD9n5yq\">Big Mesa Farm, 280 Mesa Road, West Marin\u003c/a>\u003cbr>\nJuly 6–8 and 13–15\u003cbr>\nTickets: $200, available at \u003ca href=\"https://juliaadamdance.com/quintessence-reservations/\">JuliaAdamDance.com\u003c/a>.\u003c/p>\n\u003cp>A big reason why we live in the Bay Area is access to unique experiences and nature and great food and ingredients, and this upcoming event in beautiful West Marin covers all the bases. \u003ca href=\"https://juliaadamdance.com/\">\u003cstrong>Julia Adam Dance\u003c/strong>\u003c/a> is presenting \u003cstrong>\u003cem>QuintEssence\u003c/em>\u003c/strong>, the fifth installment in an elemental series, blending open-air ballet atop the expansive Big Mesa Farmstead in West Marin, paired with a gourmet and locally sourced farm-to-table meal. The team of chefs/contributors includes Matt Roberts (Jardinière), Matt Elias (Salt Water, The Bodega), Miriam Blachman (Chez Panisse, Cannard Farm), Tu David Phu (Black Cat, Gather, Top Chef), Kyle Swain (Jardinière, El Paseo), Huw Thornton (A16, SPQR), Zak Wardle (Boccalone), Aaron Lucich (Holistic Ag), Guido Frosini (True Grass Farms), and a special paella course by former San Francisco Ballet dancer Ruben Martin.\u003c/p>\n\u003cfigure id=\"attachment_129153\" class=\"wp-caption aligncenter\" style=\"max-width: 5304px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/quintessence-dinner_photo_Credit_StevenSmith-1.jpg\" alt=\"At QuintEssence, an alfresco dinner will highlight local ingredients.\" width=\"5304\" height=\"7952\" class=\"size-full wp-image-129153\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/quintessence-dinner_photo_Credit_StevenSmith-1.jpg 5304w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/quintessence-dinner_photo_Credit_StevenSmith-1-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/quintessence-dinner_photo_Credit_StevenSmith-1-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/quintessence-dinner_photo_Credit_StevenSmith-1-768x1151.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/quintessence-dinner_photo_Credit_StevenSmith-1-1020x1529.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/quintessence-dinner_photo_Credit_StevenSmith-1-1180x1769.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/quintessence-dinner_photo_Credit_StevenSmith-1-960x1439.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/quintessence-dinner_photo_Credit_StevenSmith-1-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/quintessence-dinner_photo_Credit_StevenSmith-1-375x562.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/quintessence-dinner_photo_Credit_StevenSmith-1-520x780.jpg 520w\" sizes=\"(max-width: 5304px) 100vw, 5304px\">\u003cfigcaption class=\"wp-caption-text\">At QuintEssence, an alfresco dinner will highlight local ingredients. \u003ccite>(Steven Smith)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This year’s \u003cem>QuintEssence\u003c/em> explores the ethereal fifth element in the context of LOVE. Choreographer and former San Francisco Ballet principal Julia Adam and her corps of elite dancers will be joined by renowned former San Francisco Ballet ballerina Joanna Berman, who is coming out of retirement for the event.\u003c/p>\n\u003cp>Each evening starts with a multi-course, family-style feast, with wines from Enkidu, and beers and non-alcoholic options curated by Mojo. After dinner, guests gather with steaming cups of sipping chocolate and make their way to the open-air stage for the world premiere of the ballet. It has all the makings of a night to remember.\u003c/p>\n\u003cfigure id=\"attachment_129148\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/calistoga-Chloe-Jackman-Photography-huge-bear-2016-24.jpg\" alt=\"At Calistoga Uncorked, you’ll taste top wines from thirty Calistoga winegrowers.\" width=\"1920\" height=\"1278\" class=\"size-full wp-image-129148\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/calistoga-Chloe-Jackman-Photography-huge-bear-2016-24.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/calistoga-Chloe-Jackman-Photography-huge-bear-2016-24-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/calistoga-Chloe-Jackman-Photography-huge-bear-2016-24-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/calistoga-Chloe-Jackman-Photography-huge-bear-2016-24-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/calistoga-Chloe-Jackman-Photography-huge-bear-2016-24-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/calistoga-Chloe-Jackman-Photography-huge-bear-2016-24-1200x799.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/calistoga-Chloe-Jackman-Photography-huge-bear-2016-24-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/calistoga-Chloe-Jackman-Photography-huge-bear-2016-24-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/calistoga-Chloe-Jackman-Photography-huge-bear-2016-24-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/calistoga-Chloe-Jackman-Photography-huge-bear-2016-24-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/calistoga-Chloe-Jackman-Photography-huge-bear-2016-24-520x346.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">At Calistoga Uncorked, you’ll taste top wines from thirty Calistoga winegrowers. \u003ccite>(Chloe Jackman Photography)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Enjoy a “Top of Napa Valley” Wine Tasting at Calistoga Uncorked\u003c/h2>\n\u003cp>\u003cstrong>Golden Gate Club\u003c/strong>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/JWodAav8SA82\">135 Fisher Loop, Presidio, San Francisco\u003c/a>\u003cbr>\nThursday, July 12 (4pm–7:30pm)\u003cbr>\nTickets: $75 advance or $95 at the door.\u003c/p>\n\u003cp>The second annual \u003ca href=\"http://www.calistogawinegrowers.com/events/\">\u003cstrong>Calistoga Uncorked\u003c/strong>\u003c/a> returns to San Francisco on July 12, featuring thirty Calistoga winegrowers offering a tasting experience of hard-to-find Calistoga AVA wines, many that produce fewer than 1,000 cases annually, and do not have tasting rooms or retail locations (and there’s the bonus opportunity to buy select bottles on the spot!). There will also be cheeses, charcuterie, and specialty sweet treats to accompany the tasting. There’s even a silent auction featuring unique and exclusive Calistoga experiences, from tastings to overnight stays. Last year’s event sold out, so don’t delay on getting tickets. \u003c/p>\n\u003cp>\u003cstrong>Participating wineries include:\u003c/strong> 2880, Amici Cellars, August Briggs, Baldacci Vineyards, Ballentine Vineyards, Barlow Vineyards, Bennett Lane Winery, Bragg Vineyards, Canard Vineyard, Chateau de Vie, Chateau Montelena, Coqueral Wine Estate, Fairwinds Estate Winery, Hindsight Vineyards, Huge Bear Wines, Jack Brooks Vineyard, Jax Vineyards, Jericho Canyon Vineyard, Kenefick Ranch Vineyards, Knighton Family Vineyards, La Sirena Wine, Lava Vine/Von Strasser, Next Door wines, Poggi Wines, Phifer Pavitt Wine, Romeo Vineyards, Storybook Mountain Vineyards, Switchback Ridge, The Grade Cellars, Tom Eddy Winery, Weppler Vineyards.\u003c/p>\n\u003cfigure id=\"attachment_129159\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/jCUESAcocktails_shaker-8.2.17_AH_6460pg-NEW.jpg\" alt=\"You’ll hear the music of the cocktail shaker at this Oakland happy hour event. \" width=\"1920\" height=\"2880\" class=\"size-full wp-image-129159\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/jCUESAcocktails_shaker-8.2.17_AH_6460pg-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jCUESAcocktails_shaker-8.2.17_AH_6460pg-NEW-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jCUESAcocktails_shaker-8.2.17_AH_6460pg-NEW-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jCUESAcocktails_shaker-8.2.17_AH_6460pg-NEW-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jCUESAcocktails_shaker-8.2.17_AH_6460pg-NEW-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jCUESAcocktails_shaker-8.2.17_AH_6460pg-NEW-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jCUESAcocktails_shaker-8.2.17_AH_6460pg-NEW-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jCUESAcocktails_shaker-8.2.17_AH_6460pg-NEW-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jCUESAcocktails_shaker-8.2.17_AH_6460pg-NEW-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jCUESAcocktails_shaker-8.2.17_AH_6460pg-NEW-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">You’ll hear the music of the cocktail shaker at this Oakland happy hour event. \u003ccite>(Amanda Lynn Photography)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Party Under the Palms: Summer Cocktails of the Farmers Market in Oakland\u003c/h2>\n\u003cp>Wednesday, August 1, (5:30pm–8pm)\u003cbr>\n\u003ca href=\"https://goo.gl/maps/GkdkqJGrs7m\">Jack London Square Palm Plaza (Embarcadero at Webster Street), Oakland\u003c/a>\u003cbr>\n\u003ca href=\"https://www.eventbrite.com/e/party-under-the-palms-summer-cocktails-of-the-farmers-market-tickets-47043702982\">Tickets:\u003c/a> early bird $40 (while supplies last), general admission $45, last minute $50\u003c/p>\n\u003cp>The second annual Oakland edition of CUESA and the United States Bartenders Guild’s popular \u003cstrong>Cocktails of the Farmers Market\u003c/strong> series is on Wednesday August 1. You’ll be able to unwind under the palm trees at Jack London Square with craft cocktails featuring stone fruit, melons, berries, tomatoes, and other peak-season produce from the Jack London Square Farmers Market shaken and stirred by East Bay bartenders (like from the Hotsy Totsy, Starline Social Club, and Copper Spoon).\u003c/p>\n\u003cfigure id=\"attachment_129158\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/CUESAcocktails_group-NEW.jpg\" alt=\"Taste your way through some fabulous cocktails at Cocktails of the Farmers Market.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129158\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/CUESAcocktails_group-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CUESAcocktails_group-NEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CUESAcocktails_group-NEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CUESAcocktails_group-NEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CUESAcocktails_group-NEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CUESAcocktails_group-NEW-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CUESAcocktails_group-NEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CUESAcocktails_group-NEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CUESAcocktails_group-NEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CUESAcocktails_group-NEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CUESAcocktails_group-NEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Taste your way through some fabulous cocktails at Cocktails of the Farmers Market. \u003ccite>(Amanda Lynn Photography)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>During this outdoor happy hour party on Palm Plaza, guests receive four full-sized signature cocktails featuring Jack Daniels, Maestro Dobel Tequila, Pernod Ricard, and Writer's Tears Irish Whiskey, along with unlimited sample-size drinks. There are also some dinner options (to purchase) from restaurants and food trucks, so you won’t be drinking on an empty stomach.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>This week’s \u003ca href=\"https://www.kqed.org/bayareabites/series/kqeds-table-talk\">Table Talk\u003c/a> features a pinot noir and pork party, a special Calistoga AVA wine tasting, where to find a fantastic happy hour with $5 cocktails and bites, a unique outdoor event in West Marin featuring ballet and a farm-to-table dinner, and a summertime farmers’ market cocktail event in Oakland.\u003c/p>\n\u003cfigure id=\"attachment_129151\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/saratoga-Toga-Tots.jpg\" alt=\"There’s a reason the ‘Toga Tots are named after The Saratoga: they’re delicious.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129151\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/saratoga-Toga-Tots.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/saratoga-Toga-Tots-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/saratoga-Toga-Tots-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/saratoga-Toga-Tots-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/saratoga-Toga-Tots-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/saratoga-Toga-Tots-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/saratoga-Toga-Tots-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/saratoga-Toga-Tots-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/saratoga-Toga-Tots-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/saratoga-Toga-Tots-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/saratoga-Toga-Tots-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">There’s a reason the ‘Toga Tots are named after The Saratoga: they’re delicious. \u003ccite>(Ed Anderson)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Where to Find One of the Best Happy Hour Deals in Town\u003c/h2>\n\u003cp>\u003ca href=\"http://www.thesaratogasf.com/\">\u003cstrong>The Saratoga\u003c/strong>\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/dhMzo6Dmh592\">1000 Larkin St., San Francisco\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.thesaratogasf.com/\">\u003cstrong>The Saratoga\u003c/strong>\u003c/a> has just introduced not one but two new \u003cstrong>happy hour programs\u003c/strong>. The first is a more traditional kind of happy hour, but the deal feels like 2001 prices: Monday–Friday, come by from 5pm–6pm for five different cocktails and five dishes for just $5 each, inspired by the book \u003cem>The Gentleman’s Companion\u003c/em>, by Charles H. Baker. There’s Remember the Maine, made with rye, sweet vermouth, cherry heering, and absinthe, and $5 bites like the ‘Toga Tots with Fiscalini cheddar and chorizo, shishito peppers with cherry tomato and miso glaze, and seven-spice chicken or cheeseburger sliders.\u003c/p>\n\u003cp>If you’re a \u003cstrong>Pappy Van Winkle\u003c/strong> bourbon fan, or you’ve just always wanted to taste it, you’ll want to come by for Pappy Days on Monday nights. Barman Brandon Clements and his team spent the last 10 years collecting one of the largest spirits libraries in the United States, and Van Winkle’s bourbons are widely considered the best in the world. You’ll get to taste through many vintages of this highly sought-after whiskey at a deep discount every Monday night. Be sure to pick up a Pappy Pass, and taste your way through all seven vintages (from 10-year to 25-year) to earn a free dinner for two (not to exceed $200).\u003c/p>\n\u003cfigure id=\"attachment_129155\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/18A7996.jpg\" alt=\"Pork and pinot lovers won’t want to miss High on the Hog at EPIC Steak.\" width=\"1500\" height=\"1000\" class=\"size-full wp-image-129155\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/18A7996.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/18A7996-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/18A7996-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/18A7996-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/18A7996-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/18A7996-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/18A7996-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/18A7996-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/18A7996-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/18A7996-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/18A7996-520x347.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Pork and pinot lovers won’t want to miss High on the Hog at EPIC Steak. \u003ccite>(Courtesy of EPIC Steak)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>An Afternoon of Pork and Pinot Noir and More\u003c/h2>\n\u003cp>\u003ca href=\"http://www.epicsteak.com/\">\u003cstrong>EPIC Steak\u003c/strong>\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/XZjU7TMg6Uv\">369 The Embarcadero South, San Francisco\u003c/a>\u003cbr>\nSunday, July 1, 1pm–4pm\u003cbr>\n$85 per person\u003cbr>\n\u003ca href=\"http://www.epicsteak.com/current-events\">Tickets/info\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Pig and pinot noir are usually a crowd-pleasing combo, which is why \u003ca href=\"http://www.epicsteak.com/\">\u003cstrong>EPIC Steak\u003c/strong>\u003c/a> is now on their tenth year of hosting their annual \u003ca href=\"http://www.epicsteak.com/current-events\">\u003cstrong>High on the Hog\u003c/strong>\u003c/a> event. Enjoy a Sunday afternoon of tasting pinot noir along with porky gourmet eats on the restaurant’s bayside patio flanking the San Francisco waterfront. Executive chef Parke Ulrich will be joined by notable Bay Area restaurants and barbeque masters (like Cathead’s BBQ and Baby Blues BBQ), while EPIC Steak wine director Petra Polakovicova has assembled a lineup of pinot noirs from award-winning wineries (including Copain, Twomey, and Hanzell), and craft beer tastings from local breweries will also be available. \u003c/p>\n\u003cp>The event will feature a watermelon eating contest, as well as live music by local band The Mighty Creatures of Habit, and a surprise guest. A percentage of event proceeds will be donated to \u003ca href=\"https://www.guidedogs.com/\">\u003cstrong>Guide Dogs for the Blind\u003c/strong>\u003c/a>, and guests can put down that wine glass and play with the puppies in training!\u003c/p>\n\u003cfigure id=\"attachment_129149\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/quintessence-ballet_JAD4_PHOTO_Credit_StevenSmith_crop2.jpg\" alt=\"It’s hard to imagine a more-beautiful backdrop for a ballet than the rolling hills of West Marin.\" width=\"1920\" height=\"896\" class=\"size-full wp-image-129149\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/quintessence-ballet_JAD4_PHOTO_Credit_StevenSmith_crop2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/quintessence-ballet_JAD4_PHOTO_Credit_StevenSmith_crop2-160x75.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/quintessence-ballet_JAD4_PHOTO_Credit_StevenSmith_crop2-800x373.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/quintessence-ballet_JAD4_PHOTO_Credit_StevenSmith_crop2-768x358.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/quintessence-ballet_JAD4_PHOTO_Credit_StevenSmith_crop2-1020x476.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/quintessence-ballet_JAD4_PHOTO_Credit_StevenSmith_crop2-1200x560.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/quintessence-ballet_JAD4_PHOTO_Credit_StevenSmith_crop2-1180x551.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/quintessence-ballet_JAD4_PHOTO_Credit_StevenSmith_crop2-960x448.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/quintessence-ballet_JAD4_PHOTO_Credit_StevenSmith_crop2-240x112.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/quintessence-ballet_JAD4_PHOTO_Credit_StevenSmith_crop2-375x175.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/quintessence-ballet_JAD4_PHOTO_Credit_StevenSmith_crop2-520x243.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">It’s hard to imagine a more-beautiful backdrop for a ballet than the rolling hills of West Marin. \u003ccite>(Steven Smith)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>A Night of West Marin Beauty (Including Food and a View!) and Ballet\u003c/h2>\n\u003cp>\u003cstrong>\u003cem>QuintEssence\u003c/em>\u003c/strong>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/BqF9WD9n5yq\">Big Mesa Farm, 280 Mesa Road, West Marin\u003c/a>\u003cbr>\nJuly 6–8 and 13–15\u003cbr>\nTickets: $200, available at \u003ca href=\"https://juliaadamdance.com/quintessence-reservations/\">JuliaAdamDance.com\u003c/a>.\u003c/p>\n\u003cp>A big reason why we live in the Bay Area is access to unique experiences and nature and great food and ingredients, and this upcoming event in beautiful West Marin covers all the bases. \u003ca href=\"https://juliaadamdance.com/\">\u003cstrong>Julia Adam Dance\u003c/strong>\u003c/a> is presenting \u003cstrong>\u003cem>QuintEssence\u003c/em>\u003c/strong>, the fifth installment in an elemental series, blending open-air ballet atop the expansive Big Mesa Farmstead in West Marin, paired with a gourmet and locally sourced farm-to-table meal. The team of chefs/contributors includes Matt Roberts (Jardinière), Matt Elias (Salt Water, The Bodega), Miriam Blachman (Chez Panisse, Cannard Farm), Tu David Phu (Black Cat, Gather, Top Chef), Kyle Swain (Jardinière, El Paseo), Huw Thornton (A16, SPQR), Zak Wardle (Boccalone), Aaron Lucich (Holistic Ag), Guido Frosini (True Grass Farms), and a special paella course by former San Francisco Ballet dancer Ruben Martin.\u003c/p>\n\u003cfigure id=\"attachment_129153\" class=\"wp-caption aligncenter\" style=\"max-width: 5304px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/quintessence-dinner_photo_Credit_StevenSmith-1.jpg\" alt=\"At QuintEssence, an alfresco dinner will highlight local ingredients.\" width=\"5304\" height=\"7952\" class=\"size-full wp-image-129153\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/quintessence-dinner_photo_Credit_StevenSmith-1.jpg 5304w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/quintessence-dinner_photo_Credit_StevenSmith-1-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/quintessence-dinner_photo_Credit_StevenSmith-1-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/quintessence-dinner_photo_Credit_StevenSmith-1-768x1151.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/quintessence-dinner_photo_Credit_StevenSmith-1-1020x1529.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/quintessence-dinner_photo_Credit_StevenSmith-1-1180x1769.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/quintessence-dinner_photo_Credit_StevenSmith-1-960x1439.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/quintessence-dinner_photo_Credit_StevenSmith-1-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/quintessence-dinner_photo_Credit_StevenSmith-1-375x562.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/quintessence-dinner_photo_Credit_StevenSmith-1-520x780.jpg 520w\" sizes=\"(max-width: 5304px) 100vw, 5304px\">\u003cfigcaption class=\"wp-caption-text\">At QuintEssence, an alfresco dinner will highlight local ingredients. \u003ccite>(Steven Smith)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This year’s \u003cem>QuintEssence\u003c/em> explores the ethereal fifth element in the context of LOVE. Choreographer and former San Francisco Ballet principal Julia Adam and her corps of elite dancers will be joined by renowned former San Francisco Ballet ballerina Joanna Berman, who is coming out of retirement for the event.\u003c/p>\n\u003cp>Each evening starts with a multi-course, family-style feast, with wines from Enkidu, and beers and non-alcoholic options curated by Mojo. After dinner, guests gather with steaming cups of sipping chocolate and make their way to the open-air stage for the world premiere of the ballet. It has all the makings of a night to remember.\u003c/p>\n\u003cfigure id=\"attachment_129148\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/calistoga-Chloe-Jackman-Photography-huge-bear-2016-24.jpg\" alt=\"At Calistoga Uncorked, you’ll taste top wines from thirty Calistoga winegrowers.\" width=\"1920\" height=\"1278\" class=\"size-full wp-image-129148\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/calistoga-Chloe-Jackman-Photography-huge-bear-2016-24.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/calistoga-Chloe-Jackman-Photography-huge-bear-2016-24-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/calistoga-Chloe-Jackman-Photography-huge-bear-2016-24-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/calistoga-Chloe-Jackman-Photography-huge-bear-2016-24-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/calistoga-Chloe-Jackman-Photography-huge-bear-2016-24-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/calistoga-Chloe-Jackman-Photography-huge-bear-2016-24-1200x799.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/calistoga-Chloe-Jackman-Photography-huge-bear-2016-24-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/calistoga-Chloe-Jackman-Photography-huge-bear-2016-24-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/calistoga-Chloe-Jackman-Photography-huge-bear-2016-24-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/calistoga-Chloe-Jackman-Photography-huge-bear-2016-24-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/calistoga-Chloe-Jackman-Photography-huge-bear-2016-24-520x346.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">At Calistoga Uncorked, you’ll taste top wines from thirty Calistoga winegrowers. \u003ccite>(Chloe Jackman Photography)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Enjoy a “Top of Napa Valley” Wine Tasting at Calistoga Uncorked\u003c/h2>\n\u003cp>\u003cstrong>Golden Gate Club\u003c/strong>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/JWodAav8SA82\">135 Fisher Loop, Presidio, San Francisco\u003c/a>\u003cbr>\nThursday, July 12 (4pm–7:30pm)\u003cbr>\nTickets: $75 advance or $95 at the door.\u003c/p>\n\u003cp>The second annual \u003ca href=\"http://www.calistogawinegrowers.com/events/\">\u003cstrong>Calistoga Uncorked\u003c/strong>\u003c/a> returns to San Francisco on July 12, featuring thirty Calistoga winegrowers offering a tasting experience of hard-to-find Calistoga AVA wines, many that produce fewer than 1,000 cases annually, and do not have tasting rooms or retail locations (and there’s the bonus opportunity to buy select bottles on the spot!). There will also be cheeses, charcuterie, and specialty sweet treats to accompany the tasting. There’s even a silent auction featuring unique and exclusive Calistoga experiences, from tastings to overnight stays. Last year’s event sold out, so don’t delay on getting tickets. \u003c/p>\n\u003cp>\u003cstrong>Participating wineries include:\u003c/strong> 2880, Amici Cellars, August Briggs, Baldacci Vineyards, Ballentine Vineyards, Barlow Vineyards, Bennett Lane Winery, Bragg Vineyards, Canard Vineyard, Chateau de Vie, Chateau Montelena, Coqueral Wine Estate, Fairwinds Estate Winery, Hindsight Vineyards, Huge Bear Wines, Jack Brooks Vineyard, Jax Vineyards, Jericho Canyon Vineyard, Kenefick Ranch Vineyards, Knighton Family Vineyards, La Sirena Wine, Lava Vine/Von Strasser, Next Door wines, Poggi Wines, Phifer Pavitt Wine, Romeo Vineyards, Storybook Mountain Vineyards, Switchback Ridge, The Grade Cellars, Tom Eddy Winery, Weppler Vineyards.\u003c/p>\n\u003cfigure id=\"attachment_129159\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/jCUESAcocktails_shaker-8.2.17_AH_6460pg-NEW.jpg\" alt=\"You’ll hear the music of the cocktail shaker at this Oakland happy hour event. \" width=\"1920\" height=\"2880\" class=\"size-full wp-image-129159\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/jCUESAcocktails_shaker-8.2.17_AH_6460pg-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jCUESAcocktails_shaker-8.2.17_AH_6460pg-NEW-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jCUESAcocktails_shaker-8.2.17_AH_6460pg-NEW-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jCUESAcocktails_shaker-8.2.17_AH_6460pg-NEW-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jCUESAcocktails_shaker-8.2.17_AH_6460pg-NEW-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jCUESAcocktails_shaker-8.2.17_AH_6460pg-NEW-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jCUESAcocktails_shaker-8.2.17_AH_6460pg-NEW-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jCUESAcocktails_shaker-8.2.17_AH_6460pg-NEW-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jCUESAcocktails_shaker-8.2.17_AH_6460pg-NEW-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jCUESAcocktails_shaker-8.2.17_AH_6460pg-NEW-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">You’ll hear the music of the cocktail shaker at this Oakland happy hour event. \u003ccite>(Amanda Lynn Photography)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Party Under the Palms: Summer Cocktails of the Farmers Market in Oakland\u003c/h2>\n\u003cp>Wednesday, August 1, (5:30pm–8pm)\u003cbr>\n\u003ca href=\"https://goo.gl/maps/GkdkqJGrs7m\">Jack London Square Palm Plaza (Embarcadero at Webster Street), Oakland\u003c/a>\u003cbr>\n\u003ca href=\"https://www.eventbrite.com/e/party-under-the-palms-summer-cocktails-of-the-farmers-market-tickets-47043702982\">Tickets:\u003c/a> early bird $40 (while supplies last), general admission $45, last minute $50\u003c/p>\n\u003cp>The second annual Oakland edition of CUESA and the United States Bartenders Guild’s popular \u003cstrong>Cocktails of the Farmers Market\u003c/strong> series is on Wednesday August 1. You’ll be able to unwind under the palm trees at Jack London Square with craft cocktails featuring stone fruit, melons, berries, tomatoes, and other peak-season produce from the Jack London Square Farmers Market shaken and stirred by East Bay bartenders (like from the Hotsy Totsy, Starline Social Club, and Copper Spoon).\u003c/p>\n\u003cfigure id=\"attachment_129158\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/CUESAcocktails_group-NEW.jpg\" alt=\"Taste your way through some fabulous cocktails at Cocktails of the Farmers Market.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129158\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/CUESAcocktails_group-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CUESAcocktails_group-NEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CUESAcocktails_group-NEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CUESAcocktails_group-NEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CUESAcocktails_group-NEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CUESAcocktails_group-NEW-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CUESAcocktails_group-NEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CUESAcocktails_group-NEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CUESAcocktails_group-NEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CUESAcocktails_group-NEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CUESAcocktails_group-NEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Taste your way through some fabulous cocktails at Cocktails of the Farmers Market. \u003ccite>(Amanda Lynn Photography)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Table Talk: A Gallery Dinner, Outdoor BBQ Lunch, and Hawaiian Bento Box",
"title": "Table Talk: A Gallery Dinner, Outdoor BBQ Lunch, and Hawaiian Bento Box",
"headTitle": "KQED’s Table Talk | Bay Area Bites | KQED Food",
"content": "\u003cp>This week, I’m adding to your lunch options, which includes Aina’s Hawaiian bento boxes for delivery and One Market’s Friday BBQ lunches, plus an artsy and illuminated dinner at The Midway Gallery, a Northern Italian pop-up, and weekend feasting while flea market shopping at TreasureFest.\u003c/p>\n\u003ch2>Say Aloha to Aina Bento for Lunch\u003c/h2>\n\u003cp>June 18–28\u003cbr>\nLunchtime delivery pop-up (Mon–Fri 11am–1pm)\u003cbr>\nExclusively on Caviar (use this \u003ca href=\"http://www.trycaviar.com/r/amaz57\">code\u003c/a> for $10 to use toward each of your first two orders)\u003cbr>\nSan Francisco\u003c/p>\n\u003cp>Have you ever visited the charming \u003ca href=\"http://www.ainasf.com/\">Aina\u003c/a> in Dogpatch? Chef Jordan Keao cooks with so much passion and finesse, and is a huge champion of Hawaiian tradition and ingredients, while creating his own modernized dishes with local and seasonal touches. Starting June 18 through June 29, Aina is launching a special delivery-only pop-up called \u003cstrong>\u003ca href=\"http://www.ainasf.com/ainabento\">Aina Bento\u003c/a>\u003c/strong>, inspired by the iconic Hawai’i plate lunch shops offering Hawaiian BBQ with Japanese sensibilities, plus influences from Korean, Filipino, Portuguese, and Chinese BBQ traditions.\u003c/p>\n\u003cfigure id=\"attachment_129059\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/Aina-Bento-huli-huli-chicken-new.jpg\" alt=\"Aina’s huli huli BBQ chicken with cucumber sunomono.\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-129059\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/Aina-Bento-huli-huli-chicken-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Aina-Bento-huli-huli-chicken-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Aina-Bento-huli-huli-chicken-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Aina-Bento-huli-huli-chicken-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Aina-Bento-huli-huli-chicken-new-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Aina-Bento-huli-huli-chicken-new-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Aina-Bento-huli-huli-chicken-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Aina-Bento-huli-huli-chicken-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Aina-Bento-huli-huli-chicken-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Aina-Bento-huli-huli-chicken-new-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Aina’s huli huli BBQ chicken with cucumber sunomono. \u003ccite>(Yen Phan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Exclusively through Caviar (use this \u003ca href=\"http://www.trycaviar.com/r/amaz57\">code\u003c/a> on Caviar for $10 to use for each of your first two orders with them), you can order dishes like Kiawe wood–smoked salmon with sautéed ginger, yu choy, steamed short grain rice, udon mac salad, pickled ginger, danmuji, and kamaboko ($14.50) or their BBQ kalbi with kimchi (with the same bento set-up for $15.50), plus other main dishes. And you can always order a side of Aina’s delicious musubi: Niman Ranch pork spam, glazed with kabayaki, molded with rice and nori ($3.50). Order during lunch Mon–Fri from 11am–1pm.\u003c/p>\n\u003cfigure id=\"attachment_129062\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/onemarket-BBQ13-new.jpg\" alt=\"One Market’s Back Porch BBQ includes St. Louis-style ribs with housemade BBQ sauce.\" width=\"1600\" height=\"1066\" class=\"size-full wp-image-129062\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/onemarket-BBQ13-new.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/onemarket-BBQ13-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/onemarket-BBQ13-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/onemarket-BBQ13-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/onemarket-BBQ13-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/onemarket-BBQ13-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/onemarket-BBQ13-new-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/onemarket-BBQ13-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/onemarket-BBQ13-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/onemarket-BBQ13-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/onemarket-BBQ13-new-520x346.jpg 520w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">One Market’s Back Porch BBQ includes St. Louis-style ribs with housemade BBQ sauce. \u003ccite>(Courtesy One Market)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Back Porch BBQ Pop-up Series\u003c/h2>\n\u003cp>\u003ca href=\"http://www.onemarket.com/\">One Market Restaurant\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/SbH9nsapCg62\">1 Market St., San Francisco\u003c/a>\u003cbr>\nEvery Friday, June 1–August 31, 2018\u003cbr>\n11:30am–2:30pm\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Barbecue lovers, your Fridays just got nice and smoky! Chef Mark Dommen of One Market is back with their weekly \u003cstrong>Back Porch BBQ pop-up series\u003c/strong>. From June 1–August 31, you can come by from 11:30am–2:30pm on Fridays for a take-out or eat-in (which you’ll want to do since you can sit at picnic tables in their atrium area and get into a relaxed Friday frame of mind).\u003c/p>\n\u003cp>Menu highlights include St. Louis-style spare ribs, spit-roasted Mary’s chicken, 12-hour beef brisket, and a pulled chicken sandwich, as well as a selection of sides like Parker House rolls, potato salad, coleslaw, green salads, and desserts. Can’t leave your desk? You can also order on \u003ca href=\"https://www.trycaviar.com/san-francisco/one-market-restaurants-back-porch-bbq-8785\">Caviar\u003c/a> and use this \u003ca href=\"http://www.trycaviar.com/r/amaz57\">code\u003c/a> for $10 off your first two orders. Customers can also order Pitmaster Packages for larger parties.\u003c/p>\n\u003cfigure id=\"attachment_129061\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/midway-shebends-dinner-new.jpg\" alt=\"The last Midway Gallery dinner during the She Bends neon show.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129061\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/midway-shebends-dinner-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/midway-shebends-dinner-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/midway-shebends-dinner-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/midway-shebends-dinner-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/midway-shebends-dinner-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/midway-shebends-dinner-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/midway-shebends-dinner-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/midway-shebends-dinner-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/midway-shebends-dinner-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/midway-shebends-dinner-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/midway-shebends-dinner-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The last Midway Gallery dinner during the She Bends neon show. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>A Special Kind of Dining Experience: \u003cstrong>Halation Gallery Dinner\u003c/strong>\u003c/h2>\n\u003cp>\u003cstrong>The Midway\u003c/strong>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/rs7vEEg2kgT2\">900 Marin St., San Francisco\u003c/a>\u003cbr>\nFriday, June 22, 2018\u003cbr>\nReception 6:30pm, dinner 7pm\u003cbr>\n\u003ca href=\"https://www.ticketfly.com/purchase/event/1712312\">Tickets\u003c/a>: $85 (cocktails, wine, and beer available for purchase at a cash bar)\u003cbr>\nMinors under 21 must be accompanied by a parent/legal guardian\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.themidwaygallery.com/\">The Midway Gallery\u003c/a>\u003c/strong> in San Francisco’s Dogpatch neighborhood has started a series of gallery dinners, where diners not only enjoy engaging, family-style meals from top SF chefs, but they are also surrounded with The Midway’s cutting-edge art installations—it’s truly a feast for the senses. On Friday June 22, the latest dinner will celebrate the new \u003ca href=\"http://www.themidwaygallery.com/halation\">Halation\u003c/a> exhibit, featuring the work of Christopher Schardt, an innovative LED artist widely known in the Burning Man community. Chef Telmo Faria (\u003ca href=\"https://www.umacasarestaurant.com/\">Uma Casa Restaurant\u003c/a>) will be preparing bites for the reception (6:30pm) while guests enjoy viewing the installation, and then everyone sits down for a four-course meal at 7pm, with music from DJ Mario Tavares (Daybreak Sound). Dinner ends at 9pm, and guests are welcome to stay until 10pm to enjoy the art and music.\u003c/p>\n\u003cp>\u003ca href=\"https://www.ticketfly.com/purchase/event/1712312\">Tickets\u003c/a> are $85 per person, with cocktails, wine, and beer available for purchase at a cash bar. If you have any allergies, please share them when you complete your purchase and at least 72 hours before the event.\u003c/p>\n\u003cfigure id=\"attachment_129064\" class=\"wp-caption aligncenter\" style=\"max-width: 1536px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/summerfest-treasure-new.jpg\" alt=\"With over 40 food vendors, you won’t go hungry at TreasureFest.\" width=\"1536\" height=\"2304\" class=\"size-full wp-image-129064\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/summerfest-treasure-new.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/summerfest-treasure-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/summerfest-treasure-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/summerfest-treasure-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/summerfest-treasure-new-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/summerfest-treasure-new-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/summerfest-treasure-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/summerfest-treasure-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/summerfest-treasure-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/summerfest-treasure-new-520x780.jpg 520w\" sizes=\"(max-width: 1536px) 100vw, 1536px\">\u003cfigcaption class=\"wp-caption-text\">With over 40 food vendors, you won’t go hungry at TreasureFest. \u003ccite>(Mad Maven Media)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>June Is SummerFest on Treasure Island\u003c/h2>\n\u003cp>\u003ca href=\"https://www.treasurefest.com/\">TreasureFest\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/UE4Kw1Dztdx\">500 Ave. N., Treasure Island\u003c/a>\u003cbr>\nLast weekend of the month\u003cbr>\nNext one: June 23–24 (through November)\u003cbr>\n10am–4pm\u003cbr>\n$5 General Entry, Kids under 12 are free\u003cbr>\nFree Parking\u003c/p>\n\u003cp>The Treasure Island Flea has been transformed into \u003cstrong>\u003ca href=\"https://share.polymail.io/v1/z/b/NWIyMjkyMTc4ODk2/_E3N0b5BaVeWS_hLrcfW6_FGZdiu7hP5KivpKjTChR49Y1NCiZzsTbeIi_8j_7TO1CmyAV9zuPV3x42qRekEMTrwy2KYcvfsntvMZ-YIjY-mt4sgX9BnfIFU1XMhpYtd8kj7pzLNkg7xIQnMxu-zoSDZNlm0ZzpVR-hgJKIAmp8XLIJoi2kY5bgn4T1V_mI=\">TreasureFest\u003c/a>\u003c/strong>, offering a monthly gathering over the last weekend of each month of flea market treasures (over 400 vendors!), kid-friendly options, music, and entertainment, but another huge part of the festival is the food! There are over 40 food vendors and trucks, ranging from favorites like \u003ca href=\"https://www.instagram.com/chairmantruck/\">The Chairman\u003c/a> and \u003ca href=\"https://www.instagram.com/humphryslocombe/\">Humphry Slocombe\u003c/a>, to lesser-known vendors like Italian subs from \u003ca href=\"https://www.instagram.com/savouriestreets/\">Savourie Streets Truck\u003c/a> and seasonal pie from \u003ca href=\"https://www.instagram.com/shampas_pies/\">Shampa's Pies\u003c/a>. Plus there’s sangria. Bring your sunblock, tote bags and carts, and your appetite. And you can also bring your well-behaved doggie since the event is pet-friendly. Get excited for July, which will have a Hawaii theme.\u003c/p>\n\u003cfigure id=\"attachment_129071\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/IMG_7827.jpg\" alt=\"The famous Ristobar plin piemontesi. \" width=\"1800\" height=\"1200\" class=\"size-full wp-image-129071\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/IMG_7827.jpg 1800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/IMG_7827-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/IMG_7827-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/IMG_7827-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/IMG_7827-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/IMG_7827-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/IMG_7827-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/IMG_7827-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/IMG_7827-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/IMG_7827-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/IMG_7827-520x347.jpg 520w\" sizes=\"(max-width: 1800px) 100vw, 1800px\">\u003cfigcaption class=\"wp-caption-text\">The famous Ristobar plin piemontesi. \u003ccite>(Leslie Baum)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>SF’s Italian Ristobar Pops Up in Larkspur\u003c/h2>\n\u003cp>\u003ca href=\"http://rulli.com/\">Emporio Rulli Pasticceria \u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/kW4wSsy8mAU2\">464 Magnolia Ave., Larkspur\u003c/a>\u003cbr>\nDinners on June 29–30\u003cbr>\nThree seatings (5:30pm, 6:30pm, and 8pm)\u003cbr>\n$60 per person\u003cbr>\nVisit \u003ca href=\"http://rulli.com/\">rulli.com\u003c/a> for reservations or call the Larkspur location of Emporio Rulli at 415-924-7478, ext. 3.\u003c/p>\n\u003cp>Larkspur residents are more than well-acquainted with the Italian sweet treats at Emporio Rulli’s Pasticceria, but owner Gary Rulli has just launched something savory in the space as well. While waiting for his San Francisco restaurant, \u003cstrong>Ristobar\u003c/strong>, to reopen in the Marina in late August (it’s currently being retrofitted), he’s hosting a series of \u003cstrong>Northern Italian pop-up dinners\u003c/strong> throughout the summer on select weekends.\u003c/p>\n\u003cp>The chef is Marcello Franceschini, who has spent the past three years in Italy working with Michelin-rated chef Massimo Camia in Piedmont—he was Ristobar’s sous chef working alongside Michele Belotti (who opened Belotti in the East Bay). The rotating menus are seasonal, and will even include vegetables, fruits, and herbs grown in Gary Rulli’s own Marin backyard garden.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Menu items include two choices of appetizers like insalatina di polpo (octopus, green beans, fennel, celery, Taggiasca olives, toasted pine nuts, in a lemon dressing with an English pea puree) and pasta courses like their famed plin piemontesi (a decadent housemade pasta with braised meat filling, including veal, pork, rabbit, and spinach in a veal reduction and Parmigiano sauce—yes, it’s incredible). Second course options include Alaskan halibut with asparagus cream, hazelnut-flavored endive, and squid ink focaccia, or braised veal cheeks with sautéed potatoes and light eggplant parmigiana. Vegetarian options are also available. Of course, you’ll want to save room for dessert. Follow their \u003ca href=\"https://www.facebook.com/emporiorulli/\">Facebook page\u003c/a> for future dates.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>This week, I’m adding to your lunch options, which includes Aina’s Hawaiian bento boxes for delivery and One Market’s Friday BBQ lunches, plus an artsy and illuminated dinner at The Midway Gallery, a Northern Italian pop-up, and weekend feasting while flea market shopping at TreasureFest.\u003c/p>\n\u003ch2>Say Aloha to Aina Bento for Lunch\u003c/h2>\n\u003cp>June 18–28\u003cbr>\nLunchtime delivery pop-up (Mon–Fri 11am–1pm)\u003cbr>\nExclusively on Caviar (use this \u003ca href=\"http://www.trycaviar.com/r/amaz57\">code\u003c/a> for $10 to use toward each of your first two orders)\u003cbr>\nSan Francisco\u003c/p>\n\u003cp>Have you ever visited the charming \u003ca href=\"http://www.ainasf.com/\">Aina\u003c/a> in Dogpatch? Chef Jordan Keao cooks with so much passion and finesse, and is a huge champion of Hawaiian tradition and ingredients, while creating his own modernized dishes with local and seasonal touches. Starting June 18 through June 29, Aina is launching a special delivery-only pop-up called \u003cstrong>\u003ca href=\"http://www.ainasf.com/ainabento\">Aina Bento\u003c/a>\u003c/strong>, inspired by the iconic Hawai’i plate lunch shops offering Hawaiian BBQ with Japanese sensibilities, plus influences from Korean, Filipino, Portuguese, and Chinese BBQ traditions.\u003c/p>\n\u003cfigure id=\"attachment_129059\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/Aina-Bento-huli-huli-chicken-new.jpg\" alt=\"Aina’s huli huli BBQ chicken with cucumber sunomono.\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-129059\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/Aina-Bento-huli-huli-chicken-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Aina-Bento-huli-huli-chicken-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Aina-Bento-huli-huli-chicken-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Aina-Bento-huli-huli-chicken-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Aina-Bento-huli-huli-chicken-new-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Aina-Bento-huli-huli-chicken-new-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Aina-Bento-huli-huli-chicken-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Aina-Bento-huli-huli-chicken-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Aina-Bento-huli-huli-chicken-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Aina-Bento-huli-huli-chicken-new-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Aina’s huli huli BBQ chicken with cucumber sunomono. \u003ccite>(Yen Phan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Exclusively through Caviar (use this \u003ca href=\"http://www.trycaviar.com/r/amaz57\">code\u003c/a> on Caviar for $10 to use for each of your first two orders with them), you can order dishes like Kiawe wood–smoked salmon with sautéed ginger, yu choy, steamed short grain rice, udon mac salad, pickled ginger, danmuji, and kamaboko ($14.50) or their BBQ kalbi with kimchi (with the same bento set-up for $15.50), plus other main dishes. And you can always order a side of Aina’s delicious musubi: Niman Ranch pork spam, glazed with kabayaki, molded with rice and nori ($3.50). Order during lunch Mon–Fri from 11am–1pm.\u003c/p>\n\u003cfigure id=\"attachment_129062\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/onemarket-BBQ13-new.jpg\" alt=\"One Market’s Back Porch BBQ includes St. Louis-style ribs with housemade BBQ sauce.\" width=\"1600\" height=\"1066\" class=\"size-full wp-image-129062\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/onemarket-BBQ13-new.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/onemarket-BBQ13-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/onemarket-BBQ13-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/onemarket-BBQ13-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/onemarket-BBQ13-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/onemarket-BBQ13-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/onemarket-BBQ13-new-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/onemarket-BBQ13-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/onemarket-BBQ13-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/onemarket-BBQ13-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/onemarket-BBQ13-new-520x346.jpg 520w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">One Market’s Back Porch BBQ includes St. Louis-style ribs with housemade BBQ sauce. \u003ccite>(Courtesy One Market)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Back Porch BBQ Pop-up Series\u003c/h2>\n\u003cp>\u003ca href=\"http://www.onemarket.com/\">One Market Restaurant\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/SbH9nsapCg62\">1 Market St., San Francisco\u003c/a>\u003cbr>\nEvery Friday, June 1–August 31, 2018\u003cbr>\n11:30am–2:30pm\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Barbecue lovers, your Fridays just got nice and smoky! Chef Mark Dommen of One Market is back with their weekly \u003cstrong>Back Porch BBQ pop-up series\u003c/strong>. From June 1–August 31, you can come by from 11:30am–2:30pm on Fridays for a take-out or eat-in (which you’ll want to do since you can sit at picnic tables in their atrium area and get into a relaxed Friday frame of mind).\u003c/p>\n\u003cp>Menu highlights include St. Louis-style spare ribs, spit-roasted Mary’s chicken, 12-hour beef brisket, and a pulled chicken sandwich, as well as a selection of sides like Parker House rolls, potato salad, coleslaw, green salads, and desserts. Can’t leave your desk? You can also order on \u003ca href=\"https://www.trycaviar.com/san-francisco/one-market-restaurants-back-porch-bbq-8785\">Caviar\u003c/a> and use this \u003ca href=\"http://www.trycaviar.com/r/amaz57\">code\u003c/a> for $10 off your first two orders. Customers can also order Pitmaster Packages for larger parties.\u003c/p>\n\u003cfigure id=\"attachment_129061\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/midway-shebends-dinner-new.jpg\" alt=\"The last Midway Gallery dinner during the She Bends neon show.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129061\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/midway-shebends-dinner-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/midway-shebends-dinner-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/midway-shebends-dinner-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/midway-shebends-dinner-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/midway-shebends-dinner-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/midway-shebends-dinner-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/midway-shebends-dinner-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/midway-shebends-dinner-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/midway-shebends-dinner-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/midway-shebends-dinner-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/midway-shebends-dinner-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The last Midway Gallery dinner during the She Bends neon show. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>A Special Kind of Dining Experience: \u003cstrong>Halation Gallery Dinner\u003c/strong>\u003c/h2>\n\u003cp>\u003cstrong>The Midway\u003c/strong>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/rs7vEEg2kgT2\">900 Marin St., San Francisco\u003c/a>\u003cbr>\nFriday, June 22, 2018\u003cbr>\nReception 6:30pm, dinner 7pm\u003cbr>\n\u003ca href=\"https://www.ticketfly.com/purchase/event/1712312\">Tickets\u003c/a>: $85 (cocktails, wine, and beer available for purchase at a cash bar)\u003cbr>\nMinors under 21 must be accompanied by a parent/legal guardian\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.themidwaygallery.com/\">The Midway Gallery\u003c/a>\u003c/strong> in San Francisco’s Dogpatch neighborhood has started a series of gallery dinners, where diners not only enjoy engaging, family-style meals from top SF chefs, but they are also surrounded with The Midway’s cutting-edge art installations—it’s truly a feast for the senses. On Friday June 22, the latest dinner will celebrate the new \u003ca href=\"http://www.themidwaygallery.com/halation\">Halation\u003c/a> exhibit, featuring the work of Christopher Schardt, an innovative LED artist widely known in the Burning Man community. Chef Telmo Faria (\u003ca href=\"https://www.umacasarestaurant.com/\">Uma Casa Restaurant\u003c/a>) will be preparing bites for the reception (6:30pm) while guests enjoy viewing the installation, and then everyone sits down for a four-course meal at 7pm, with music from DJ Mario Tavares (Daybreak Sound). Dinner ends at 9pm, and guests are welcome to stay until 10pm to enjoy the art and music.\u003c/p>\n\u003cp>\u003ca href=\"https://www.ticketfly.com/purchase/event/1712312\">Tickets\u003c/a> are $85 per person, with cocktails, wine, and beer available for purchase at a cash bar. If you have any allergies, please share them when you complete your purchase and at least 72 hours before the event.\u003c/p>\n\u003cfigure id=\"attachment_129064\" class=\"wp-caption aligncenter\" style=\"max-width: 1536px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/summerfest-treasure-new.jpg\" alt=\"With over 40 food vendors, you won’t go hungry at TreasureFest.\" width=\"1536\" height=\"2304\" class=\"size-full wp-image-129064\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/summerfest-treasure-new.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/summerfest-treasure-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/summerfest-treasure-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/summerfest-treasure-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/summerfest-treasure-new-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/summerfest-treasure-new-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/summerfest-treasure-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/summerfest-treasure-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/summerfest-treasure-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/summerfest-treasure-new-520x780.jpg 520w\" sizes=\"(max-width: 1536px) 100vw, 1536px\">\u003cfigcaption class=\"wp-caption-text\">With over 40 food vendors, you won’t go hungry at TreasureFest. \u003ccite>(Mad Maven Media)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>June Is SummerFest on Treasure Island\u003c/h2>\n\u003cp>\u003ca href=\"https://www.treasurefest.com/\">TreasureFest\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/UE4Kw1Dztdx\">500 Ave. N., Treasure Island\u003c/a>\u003cbr>\nLast weekend of the month\u003cbr>\nNext one: June 23–24 (through November)\u003cbr>\n10am–4pm\u003cbr>\n$5 General Entry, Kids under 12 are free\u003cbr>\nFree Parking\u003c/p>\n\u003cp>The Treasure Island Flea has been transformed into \u003cstrong>\u003ca href=\"https://share.polymail.io/v1/z/b/NWIyMjkyMTc4ODk2/_E3N0b5BaVeWS_hLrcfW6_FGZdiu7hP5KivpKjTChR49Y1NCiZzsTbeIi_8j_7TO1CmyAV9zuPV3x42qRekEMTrwy2KYcvfsntvMZ-YIjY-mt4sgX9BnfIFU1XMhpYtd8kj7pzLNkg7xIQnMxu-zoSDZNlm0ZzpVR-hgJKIAmp8XLIJoi2kY5bgn4T1V_mI=\">TreasureFest\u003c/a>\u003c/strong>, offering a monthly gathering over the last weekend of each month of flea market treasures (over 400 vendors!), kid-friendly options, music, and entertainment, but another huge part of the festival is the food! There are over 40 food vendors and trucks, ranging from favorites like \u003ca href=\"https://www.instagram.com/chairmantruck/\">The Chairman\u003c/a> and \u003ca href=\"https://www.instagram.com/humphryslocombe/\">Humphry Slocombe\u003c/a>, to lesser-known vendors like Italian subs from \u003ca href=\"https://www.instagram.com/savouriestreets/\">Savourie Streets Truck\u003c/a> and seasonal pie from \u003ca href=\"https://www.instagram.com/shampas_pies/\">Shampa's Pies\u003c/a>. Plus there’s sangria. Bring your sunblock, tote bags and carts, and your appetite. And you can also bring your well-behaved doggie since the event is pet-friendly. Get excited for July, which will have a Hawaii theme.\u003c/p>\n\u003cfigure id=\"attachment_129071\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/IMG_7827.jpg\" alt=\"The famous Ristobar plin piemontesi. \" width=\"1800\" height=\"1200\" class=\"size-full wp-image-129071\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/IMG_7827.jpg 1800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/IMG_7827-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/IMG_7827-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/IMG_7827-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/IMG_7827-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/IMG_7827-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/IMG_7827-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/IMG_7827-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/IMG_7827-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/IMG_7827-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/IMG_7827-520x347.jpg 520w\" sizes=\"(max-width: 1800px) 100vw, 1800px\">\u003cfigcaption class=\"wp-caption-text\">The famous Ristobar plin piemontesi. \u003ccite>(Leslie Baum)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>SF’s Italian Ristobar Pops Up in Larkspur\u003c/h2>\n\u003cp>\u003ca href=\"http://rulli.com/\">Emporio Rulli Pasticceria \u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/kW4wSsy8mAU2\">464 Magnolia Ave., Larkspur\u003c/a>\u003cbr>\nDinners on June 29–30\u003cbr>\nThree seatings (5:30pm, 6:30pm, and 8pm)\u003cbr>\n$60 per person\u003cbr>\nVisit \u003ca href=\"http://rulli.com/\">rulli.com\u003c/a> for reservations or call the Larkspur location of Emporio Rulli at 415-924-7478, ext. 3.\u003c/p>\n\u003cp>Larkspur residents are more than well-acquainted with the Italian sweet treats at Emporio Rulli’s Pasticceria, but owner Gary Rulli has just launched something savory in the space as well. While waiting for his San Francisco restaurant, \u003cstrong>Ristobar\u003c/strong>, to reopen in the Marina in late August (it’s currently being retrofitted), he’s hosting a series of \u003cstrong>Northern Italian pop-up dinners\u003c/strong> throughout the summer on select weekends.\u003c/p>\n\u003cp>The chef is Marcello Franceschini, who has spent the past three years in Italy working with Michelin-rated chef Massimo Camia in Piedmont—he was Ristobar’s sous chef working alongside Michele Belotti (who opened Belotti in the East Bay). The rotating menus are seasonal, and will even include vegetables, fruits, and herbs grown in Gary Rulli’s own Marin backyard garden.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Menu items include two choices of appetizers like insalatina di polpo (octopus, green beans, fennel, celery, Taggiasca olives, toasted pine nuts, in a lemon dressing with an English pea puree) and pasta courses like their famed plin piemontesi (a decadent housemade pasta with braised meat filling, including veal, pork, rabbit, and spinach in a veal reduction and Parmigiano sauce—yes, it’s incredible). Second course options include Alaskan halibut with asparagus cream, hazelnut-flavored endive, and squid ink focaccia, or braised veal cheeks with sautéed potatoes and light eggplant parmigiana. Vegetarian options are also available. Of course, you’ll want to save room for dessert. Follow their \u003ca href=\"https://www.facebook.com/emporiorulli/\">Facebook page\u003c/a> for future dates.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Finding Real Deal Sushi at Sake 107 in Petaluma",
"title": "Finding Real Deal Sushi at Sake 107 in Petaluma",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>You don’t fall in love with sushi at an all-you-can-eat Chinese buffet. Sadly, however, it’s often the first spot many Americans encounter the wacky idea of eating raw fish on a pile of rice.\u003c/p>\n\u003cp>And no wonder people run screaming from those dried up, horrifying, evil little bits of nastiness. That’s like comparing Little Caesar’s to a fresh wood-fired pizza made with 00 flour, fresh mozzarella and basil by a trained pizzaolo. No contest, because when you start with the bad stuff, there’s little impetus to actually try the good stuff. Strawberry Hill Boone’s Farm ain’t prepping you for the wonders of a single vineyard Flowers chardonnay.\u003c/p>\n\u003cp>What’s tragic is that a buttery piece of fiercely fresh tuna belly or fresh salmon handled by a trained sushi chef can be an absolute game changer. It’s also very rare and worth seeking out. We’ve found just that at Sake 107 in Petaluma.\u003c/p>\n\u003cp>Open nearly a year, the buzz has steadily grown for Chef Eiji Ando, a Hana Japanese alum who has dedicated his life to the craft. It’s awe-inspiring to watch the flicking of his hands as he shapes the seasoned rice and fish into a single perfect bite, and perfect isn’t a word we use lightly when it comes to nigiri. God help you if you are gauche enough to dunk it in soy sauce.\u003c/p>\n\u003cp>Ando watches me instinctively pour soy sauce into a dish, saying everything by saying nothing.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“No soy sauce?” I ask a bit sheepishly. Honestly, I’m a dunker, because I eat a lot of cheap sushi.\u003c/p>\n\u003cp>“No soy sauce,” he says, gingerly brushing on a special concoction of soy, sake and rice vinegar atop the fish. No bright pink ginger. No wasabi (they actually have real wasabi should you request it).\u003c/p>\n\u003cfigure id=\"attachment_129040\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILY_sm.jpg\" alt=\"Tuna tartar on shrimp crackers at Sake 107 in Petaluma.\" width=\"1500\" height=\"1100\" class=\"size-full wp-image-129040\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILY_sm.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILY_sm-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILY_sm-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILY_sm-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILY_sm-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILY_sm-1200x880.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILY_sm-1180x865.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILY_sm-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILY_sm-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILY_sm-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILY_sm-520x381.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Tuna tartar on shrimp crackers at Sake 107 in Petaluma. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The umi masu (bright orange ocean trout from Scotland) is a single perfect bite because of what it isn’t — it isn’t fishy or vinegary; it isn’t overly chewy or drowned in salty soy sauce.\u003c/p>\n\u003cp>The rice is precisely seasoned, without too much or too little, blending into the background rather than sucker-punching you in the tastebuds.\u003c/p>\n\u003cp>Instead, this bite of nigiri is a cloud of umami covered in an unctuous ocean breeze, assuming that were even possible, but frankly it should be.\u003c/p>\n\u003cp>\u003cstrong>No soy sauce is lesson one. Hatcho miso is lesson two.\u003c/strong>\u003c/p>\n\u003cp>Made in Ando’s home prefecture of Aichi (smack dab in the middle of Japan), hatcho miso is a dark fermented paste made only with soybeans. Aged two summers and two winters under literal tons of rocks, its used as a base for soup as well as sauces.\u003c/p>\n\u003cp>Unlike more familiar miso, hatcho has been made at just two factories in Aichi the same way for 650 years, using 200-year old casks and a whole lot of manpower. It adds a slightly bitter, salty flavor to foods that is unlike other more nuanced miso.\u003c/p>\n\u003cp>Ando’s signature Miso Katsu and Asari-hatcho miso soup are both stellar representations, and it’s a flavor you won’t soon forget.\u003c/p>\n\u003cp>\u003cstrong>The third lesson: Sake shouldn’t set your throat on fire.\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_129036\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/HI0618_SAKE107_SAKE.jpg\" alt=\"Tedorigawa sake at Sake 107 sushi and sake bar in Petaluma.\" width=\"1500\" height=\"1100\" class=\"size-full wp-image-129036\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SAKE.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SAKE-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SAKE-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SAKE-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SAKE-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SAKE-1200x880.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SAKE-1180x865.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SAKE-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SAKE-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SAKE-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SAKE-520x381.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Tedorigawa sake at Sake 107 sushi and sake bar in Petaluma. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We’ve had some really cheap sake and some of the world’s most expensive sake, and the good stuff is worth the price.\u003c/p>\n\u003cp>At $12 per glass, Tedorigawa Yamahai Junmai is a softly assertive representation that will have you rethinking why you never got more into sake.\u003c/p>\n\u003cp>With a simple menu focused on fresh fish and produce, along with family and vegetable-foods (shrimp tempura, agedashi tofu, chicken teriyaki, garlic eggplant), Sake 107 doesn’t take itself too seriously.\u003c/p>\n\u003cp>But don’t let Ando’s easy manner fool you, because he’s a real-deal chef who knows his way around a piece of fish — raw or otherwise.\u003c/p>\n\u003ch2>Best Bets\u003c/h2>\n\u003cp>\u003cstrong>Five Piece Nigiri, $21:\u003c/strong> Put yourself in the chef’s hands. Personally, we wish we’d doubled or tripled that. There’s not a stinker in the bunch, but don’t miss the Hokkaido uni, ocean trout (umi masu), sake (salmon) or maguro (big eye tuna).\u003c/p>\n\u003cfigure id=\"attachment_129044\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/HI0618_SAKE107_SUSHI2-1024x751.jpg\" alt=\"Five piece nigiri at Sake 107 in Petaluma. \" width=\"1024\" height=\"751\" class=\"size-full wp-image-129044\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SUSHI2-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SUSHI2-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SUSHI2-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SUSHI2-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SUSHI2-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SUSHI2-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SUSHI2-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SUSHI2-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SUSHI2-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Five piece nigiri at Sake 107 in Petaluma. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>We want so badly to love saba\u003c/strong> — a marinated and pressed mackerel — but its a strong flavor that takes some getting used to. If you’re into it, Ando has a special off-menu roll he’ll make for you.\u003c/p>\n\u003cfigure id=\"attachment_129037\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/HI0618_SAKE107_SPECIALROLL-1024x751.jpg\" alt=\"Special roll at Sake 107 in Petaluma.\" width=\"1024\" height=\"751\" class=\"size-full wp-image-129037\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SPECIALROLL-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SPECIALROLL-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SPECIALROLL-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SPECIALROLL-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SPECIALROLL-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SPECIALROLL-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SPECIALROLL-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SPECIALROLL-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SPECIALROLL-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Special roll at Sake 107 in Petaluma. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Hamachi Umeshiso Age, $12:\u003c/strong> A small plate with a sort of yellow tail, pickled plum and shiso sandwich fried in tempura batter. The combo of light fishiness, sour plum and astringent shiso wrapped in crunchy batter is a home run.\u003c/p>\n\u003cfigure id=\"attachment_129033\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/HI0618_SAKE107_HAMACHIUMESHISO_sm.jpg\" alt=\"Hamachi umeshiso age, yellow tail with pickled plum, shiso tempura and green tea salt at Sake 107 in Petaluma.\" width=\"1500\" height=\"1100\" class=\"size-full wp-image-129033\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_HAMACHIUMESHISO_sm.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_HAMACHIUMESHISO_sm-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_HAMACHIUMESHISO_sm-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_HAMACHIUMESHISO_sm-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_HAMACHIUMESHISO_sm-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_HAMACHIUMESHISO_sm-1200x880.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_HAMACHIUMESHISO_sm-1180x865.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_HAMACHIUMESHISO_sm-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_HAMACHIUMESHISO_sm-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_HAMACHIUMESHISO_sm-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_HAMACHIUMESHISO_sm-520x381.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Hamachi umeshiso age, yellow tail with pickled plum, shiso tempura and green tea salt at Sake 107 in Petaluma. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Tuna Lily, $13:\u003c/strong> A little gimmicky, but a stunning plate of ruby tuna tartare cupped in puffed shrimp crackers.\u003c/p>\n\u003cfigure id=\"attachment_129047\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILLY2_sm-1024x751.jpg\" alt=\"Tuna tartar on shrimp crackers at Sake 107 in Petaluma. \" width=\"1024\" height=\"751\" class=\"size-full wp-image-129047\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILLY2_sm-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILLY2_sm-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILLY2_sm-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILLY2_sm-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILLY2_sm-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILLY2_sm-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILLY2_sm-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILLY2_sm-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILLY2_sm-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Tuna tartar on shrimp crackers at Sake 107 in Petaluma. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Miso Katsu, $20:\u003c/strong> A signature dish and personal favorite of Ando, this is serious comfort food. Kurobuta pork is fried in panko and thinly sliced, with a hatcho miso sauce poured atop the pork, creating a fragrant steam that will have you trying to eat the super hot pork way before its ready for your craw. I have the blisters to prove it (but worth it).\u003c/p>\n\u003cfigure id=\"attachment_129035\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/HI0618_SAKE107_MISOKATSU-1024x751.jpg\" alt=\"Miso katsu, pank fried kurobuta pork with owari style sauce at Sake 107 in Petaluma.\" width=\"1024\" height=\"751\" class=\"size-full wp-image-129035\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MISOKATSU-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MISOKATSU-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MISOKATSU-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MISOKATSU-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MISOKATSU-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MISOKATSU-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MISOKATSU-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MISOKATSU-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MISOKATSU-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Miso katsu, pank fried kurobuta pork with owari style sauce at Sake 107 in Petaluma. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Melts in your mouth roll, $17:\u003c/strong> Sushi rolls and I don’t get along. I generally find them horrifying, filled with fried nastiness, covered in bad rice and doused with four kinds of sauce. This isn’t that. Daring Ando to overcome that kind of distaste, he threw out a signature roll made with spicy tuna and salmon sitting on a pool of homemade ponzu sauce. I’m still not a spicy tuna fan, but the roll had me at homemade ponzu. This citrusy soy sauce makes what could be cloyingly rich into something with depth and character.\u003c/p>\n\u003cfigure id=\"attachment_129034\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/HI0618_SAKE107_MELTYROLL-1024x751.jpg\" alt=\"Melts in your mouth roll at Sake 107 in Petaluma.\" width=\"1024\" height=\"751\" class=\"size-full wp-image-129034\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MELTYROLL-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MELTYROLL-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MELTYROLL-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MELTYROLL-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MELTYROLL-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MELTYROLL-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MELTYROLL-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MELTYROLL-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MELTYROLL-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Melts in your mouth roll at Sake 107 in Petaluma. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Overall:\u003c/strong> Seriously awesome sushi and izayaki in downtown Petaluma that reminds us of what great Japanese food can really taste like.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Sake 107, 107 Petaluma Blvd N., Petaluma, 241-7580,\u003c/em> \u003ca href=\"http://sake107.com/\">\u003cem>sake107.com\u003c/em>\u003c/a>\u003c/p>\n\n",
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"description": "You don’t fall in love with sushi at an all-you-can-eat Chinese buffet. Sadly, however, it’s often the first spot many Americans encounter the wacky idea of eating raw fish on a pile of rice. And no wonder people run screaming from those dried up, horrifying, evil little bits of nastiness. That’s like comparing Little Caesar’s",
"title": "Finding Real Deal Sushi at Sake 107 in Petaluma | KQED",
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"nprByline": "Heather Irwin, \u003ca href=\"http://www.sonomamag.com/biteclub/finding-real-deal-sushi-at-sake-107-in-petaluma/\">Sonoma Magazine\u003c/a>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>You don’t fall in love with sushi at an all-you-can-eat Chinese buffet. Sadly, however, it’s often the first spot many Americans encounter the wacky idea of eating raw fish on a pile of rice.\u003c/p>\n\u003cp>And no wonder people run screaming from those dried up, horrifying, evil little bits of nastiness. That’s like comparing Little Caesar’s to a fresh wood-fired pizza made with 00 flour, fresh mozzarella and basil by a trained pizzaolo. No contest, because when you start with the bad stuff, there’s little impetus to actually try the good stuff. Strawberry Hill Boone’s Farm ain’t prepping you for the wonders of a single vineyard Flowers chardonnay.\u003c/p>\n\u003cp>What’s tragic is that a buttery piece of fiercely fresh tuna belly or fresh salmon handled by a trained sushi chef can be an absolute game changer. It’s also very rare and worth seeking out. We’ve found just that at Sake 107 in Petaluma.\u003c/p>\n\u003cp>Open nearly a year, the buzz has steadily grown for Chef Eiji Ando, a Hana Japanese alum who has dedicated his life to the craft. It’s awe-inspiring to watch the flicking of his hands as he shapes the seasoned rice and fish into a single perfect bite, and perfect isn’t a word we use lightly when it comes to nigiri. God help you if you are gauche enough to dunk it in soy sauce.\u003c/p>\n\u003cp>Ando watches me instinctively pour soy sauce into a dish, saying everything by saying nothing.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“No soy sauce?” I ask a bit sheepishly. Honestly, I’m a dunker, because I eat a lot of cheap sushi.\u003c/p>\n\u003cp>“No soy sauce,” he says, gingerly brushing on a special concoction of soy, sake and rice vinegar atop the fish. No bright pink ginger. No wasabi (they actually have real wasabi should you request it).\u003c/p>\n\u003cfigure id=\"attachment_129040\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILY_sm.jpg\" alt=\"Tuna tartar on shrimp crackers at Sake 107 in Petaluma.\" width=\"1500\" height=\"1100\" class=\"size-full wp-image-129040\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILY_sm.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILY_sm-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILY_sm-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILY_sm-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILY_sm-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILY_sm-1200x880.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILY_sm-1180x865.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILY_sm-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILY_sm-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILY_sm-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILY_sm-520x381.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Tuna tartar on shrimp crackers at Sake 107 in Petaluma. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The umi masu (bright orange ocean trout from Scotland) is a single perfect bite because of what it isn’t — it isn’t fishy or vinegary; it isn’t overly chewy or drowned in salty soy sauce.\u003c/p>\n\u003cp>The rice is precisely seasoned, without too much or too little, blending into the background rather than sucker-punching you in the tastebuds.\u003c/p>\n\u003cp>Instead, this bite of nigiri is a cloud of umami covered in an unctuous ocean breeze, assuming that were even possible, but frankly it should be.\u003c/p>\n\u003cp>\u003cstrong>No soy sauce is lesson one. Hatcho miso is lesson two.\u003c/strong>\u003c/p>\n\u003cp>Made in Ando’s home prefecture of Aichi (smack dab in the middle of Japan), hatcho miso is a dark fermented paste made only with soybeans. Aged two summers and two winters under literal tons of rocks, its used as a base for soup as well as sauces.\u003c/p>\n\u003cp>Unlike more familiar miso, hatcho has been made at just two factories in Aichi the same way for 650 years, using 200-year old casks and a whole lot of manpower. It adds a slightly bitter, salty flavor to foods that is unlike other more nuanced miso.\u003c/p>\n\u003cp>Ando’s signature Miso Katsu and Asari-hatcho miso soup are both stellar representations, and it’s a flavor you won’t soon forget.\u003c/p>\n\u003cp>\u003cstrong>The third lesson: Sake shouldn’t set your throat on fire.\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_129036\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/HI0618_SAKE107_SAKE.jpg\" alt=\"Tedorigawa sake at Sake 107 sushi and sake bar in Petaluma.\" width=\"1500\" height=\"1100\" class=\"size-full wp-image-129036\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SAKE.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SAKE-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SAKE-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SAKE-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SAKE-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SAKE-1200x880.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SAKE-1180x865.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SAKE-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SAKE-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SAKE-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SAKE-520x381.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Tedorigawa sake at Sake 107 sushi and sake bar in Petaluma. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We’ve had some really cheap sake and some of the world’s most expensive sake, and the good stuff is worth the price.\u003c/p>\n\u003cp>At $12 per glass, Tedorigawa Yamahai Junmai is a softly assertive representation that will have you rethinking why you never got more into sake.\u003c/p>\n\u003cp>With a simple menu focused on fresh fish and produce, along with family and vegetable-foods (shrimp tempura, agedashi tofu, chicken teriyaki, garlic eggplant), Sake 107 doesn’t take itself too seriously.\u003c/p>\n\u003cp>But don’t let Ando’s easy manner fool you, because he’s a real-deal chef who knows his way around a piece of fish — raw or otherwise.\u003c/p>\n\u003ch2>Best Bets\u003c/h2>\n\u003cp>\u003cstrong>Five Piece Nigiri, $21:\u003c/strong> Put yourself in the chef’s hands. Personally, we wish we’d doubled or tripled that. There’s not a stinker in the bunch, but don’t miss the Hokkaido uni, ocean trout (umi masu), sake (salmon) or maguro (big eye tuna).\u003c/p>\n\u003cfigure id=\"attachment_129044\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/HI0618_SAKE107_SUSHI2-1024x751.jpg\" alt=\"Five piece nigiri at Sake 107 in Petaluma. \" width=\"1024\" height=\"751\" class=\"size-full wp-image-129044\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SUSHI2-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SUSHI2-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SUSHI2-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SUSHI2-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SUSHI2-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SUSHI2-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SUSHI2-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SUSHI2-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SUSHI2-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Five piece nigiri at Sake 107 in Petaluma. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>We want so badly to love saba\u003c/strong> — a marinated and pressed mackerel — but its a strong flavor that takes some getting used to. If you’re into it, Ando has a special off-menu roll he’ll make for you.\u003c/p>\n\u003cfigure id=\"attachment_129037\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/HI0618_SAKE107_SPECIALROLL-1024x751.jpg\" alt=\"Special roll at Sake 107 in Petaluma.\" width=\"1024\" height=\"751\" class=\"size-full wp-image-129037\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SPECIALROLL-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SPECIALROLL-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SPECIALROLL-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SPECIALROLL-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SPECIALROLL-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SPECIALROLL-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SPECIALROLL-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SPECIALROLL-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SPECIALROLL-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Special roll at Sake 107 in Petaluma. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Hamachi Umeshiso Age, $12:\u003c/strong> A small plate with a sort of yellow tail, pickled plum and shiso sandwich fried in tempura batter. The combo of light fishiness, sour plum and astringent shiso wrapped in crunchy batter is a home run.\u003c/p>\n\u003cfigure id=\"attachment_129033\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/HI0618_SAKE107_HAMACHIUMESHISO_sm.jpg\" alt=\"Hamachi umeshiso age, yellow tail with pickled plum, shiso tempura and green tea salt at Sake 107 in Petaluma.\" width=\"1500\" height=\"1100\" class=\"size-full wp-image-129033\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_HAMACHIUMESHISO_sm.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_HAMACHIUMESHISO_sm-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_HAMACHIUMESHISO_sm-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_HAMACHIUMESHISO_sm-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_HAMACHIUMESHISO_sm-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_HAMACHIUMESHISO_sm-1200x880.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_HAMACHIUMESHISO_sm-1180x865.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_HAMACHIUMESHISO_sm-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_HAMACHIUMESHISO_sm-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_HAMACHIUMESHISO_sm-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_HAMACHIUMESHISO_sm-520x381.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Hamachi umeshiso age, yellow tail with pickled plum, shiso tempura and green tea salt at Sake 107 in Petaluma. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Tuna Lily, $13:\u003c/strong> A little gimmicky, but a stunning plate of ruby tuna tartare cupped in puffed shrimp crackers.\u003c/p>\n\u003cfigure id=\"attachment_129047\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILLY2_sm-1024x751.jpg\" alt=\"Tuna tartar on shrimp crackers at Sake 107 in Petaluma. \" width=\"1024\" height=\"751\" class=\"size-full wp-image-129047\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILLY2_sm-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILLY2_sm-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILLY2_sm-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILLY2_sm-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILLY2_sm-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILLY2_sm-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILLY2_sm-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILLY2_sm-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILLY2_sm-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Tuna tartar on shrimp crackers at Sake 107 in Petaluma. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Miso Katsu, $20:\u003c/strong> A signature dish and personal favorite of Ando, this is serious comfort food. Kurobuta pork is fried in panko and thinly sliced, with a hatcho miso sauce poured atop the pork, creating a fragrant steam that will have you trying to eat the super hot pork way before its ready for your craw. I have the blisters to prove it (but worth it).\u003c/p>\n\u003cfigure id=\"attachment_129035\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/HI0618_SAKE107_MISOKATSU-1024x751.jpg\" alt=\"Miso katsu, pank fried kurobuta pork with owari style sauce at Sake 107 in Petaluma.\" width=\"1024\" height=\"751\" class=\"size-full wp-image-129035\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MISOKATSU-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MISOKATSU-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MISOKATSU-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MISOKATSU-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MISOKATSU-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MISOKATSU-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MISOKATSU-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MISOKATSU-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MISOKATSU-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Miso katsu, pank fried kurobuta pork with owari style sauce at Sake 107 in Petaluma. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Melts in your mouth roll, $17:\u003c/strong> Sushi rolls and I don’t get along. I generally find them horrifying, filled with fried nastiness, covered in bad rice and doused with four kinds of sauce. This isn’t that. Daring Ando to overcome that kind of distaste, he threw out a signature roll made with spicy tuna and salmon sitting on a pool of homemade ponzu sauce. I’m still not a spicy tuna fan, but the roll had me at homemade ponzu. This citrusy soy sauce makes what could be cloyingly rich into something with depth and character.\u003c/p>\n\u003cfigure id=\"attachment_129034\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/HI0618_SAKE107_MELTYROLL-1024x751.jpg\" alt=\"Melts in your mouth roll at Sake 107 in Petaluma.\" width=\"1024\" height=\"751\" class=\"size-full wp-image-129034\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MELTYROLL-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MELTYROLL-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MELTYROLL-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MELTYROLL-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MELTYROLL-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MELTYROLL-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MELTYROLL-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MELTYROLL-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MELTYROLL-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Melts in your mouth roll at Sake 107 in Petaluma. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Overall:\u003c/strong> Seriously awesome sushi and izayaki in downtown Petaluma that reminds us of what great Japanese food can really taste like.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Sake 107, 107 Petaluma Blvd N., Petaluma, 241-7580,\u003c/em> \u003ca href=\"http://sake107.com/\">\u003cem>sake107.com\u003c/em>\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "5 Ways to Celebrate Pride Month with Food and Drink",
"title": "5 Ways to Celebrate Pride Month with Food and Drink",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>With Pride month in full effect, there’s so much LGBTQ history to be celebrated in the Bay Area. In that spirit, restaurants and eateries all over the city are channeling that history into delicious concoctions for Pride revelers to enjoy.\u003c/em>\u003c/p>\n\u003cp>As rainbow flags dot the lines of many of the streets in the city, it's clear that June is here and Pride month is in full swing!\u003c/p>\n\u003cp>June was chosen as Pride month to commemorate the \u003ca href=\"https://en.wikipedia.org/wiki/Stonewall_riots\">Stonewall Riots\u003c/a> in New York City that ended in June 1969. Soon after, LGBTQ havens like San Francisco followed suit, organizing parades, creating publications, and launching other efforts to advocate for LGBTQ rights and visibility. Staging \"Gay-ins\" (which would ultimately evolve into \u003ca href=\"http://www.sfpride.org/\">San Francisco Pride\u003c/a>), San Francisco was instrumental in many of the west coast's gay rights advocacy movements, giving way to figures such as \u003ca href=\"https://en.wikipedia.org/wiki/Harvey_Milk\">Harvey Milk\u003c/a>, \u003ca href=\"https://en.wikipedia.org/wiki/Anne_Kronenberg\">Anne Kronenburg\u003c/a>, and \u003ca href=\"https://en.wikipedia.org/wiki/Gilbert_Baker_(artist)\">Gilbert Baker\u003c/a>.\u003c/p>\n\u003cp>With such a rich history rooted in the LGBTQ movement and with a city culture that is still currently so deeply embedded in it, it's no surprise that beyond the many city celebrations, parades, and parties, that chefs and restaurant owners all over the Bay are celebrating Pride month in a way they know best: through food and drink!\u003c/p>\n\u003cp>Below are some of the best ways to literally take Pride in--whether that's through a masterfully crafted cocktail, a perfectly baked confection, or in an eye-opening conversation over a tasty meal. And just like Pride, the offerings below only come around once a year, so take a bite, sip, and seat before you have to wait all year for it to come around again!\u003c/p>\n\u003cfigure id=\"attachment_128916\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128916\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Always-Rising-named-for-gay-activist-Cleve-Jones-made-with-tequila-passionfruit-peach-housemade-habanero-syrup-and-lime-1.jpg\" alt=\"The Always Rising, named for gay activist Cleve Jones, made with tequila, passionfruit, peach, housemade habanero syrup, and lime.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Always-Rising-named-for-gay-activist-Cleve-Jones-made-with-tequila-passionfruit-peach-housemade-habanero-syrup-and-lime-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Always-Rising-named-for-gay-activist-Cleve-Jones-made-with-tequila-passionfruit-peach-housemade-habanero-syrup-and-lime-1-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Always-Rising-named-for-gay-activist-Cleve-Jones-made-with-tequila-passionfruit-peach-housemade-habanero-syrup-and-lime-1-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Always-Rising-named-for-gay-activist-Cleve-Jones-made-with-tequila-passionfruit-peach-housemade-habanero-syrup-and-lime-1-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Always-Rising-named-for-gay-activist-Cleve-Jones-made-with-tequila-passionfruit-peach-housemade-habanero-syrup-and-lime-1-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Always-Rising-named-for-gay-activist-Cleve-Jones-made-with-tequila-passionfruit-peach-housemade-habanero-syrup-and-lime-1-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Always-Rising-named-for-gay-activist-Cleve-Jones-made-with-tequila-passionfruit-peach-housemade-habanero-syrup-and-lime-1-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Always-Rising-named-for-gay-activist-Cleve-Jones-made-with-tequila-passionfruit-peach-housemade-habanero-syrup-and-lime-1-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Always-Rising-named-for-gay-activist-Cleve-Jones-made-with-tequila-passionfruit-peach-housemade-habanero-syrup-and-lime-1-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Always-Rising-named-for-gay-activist-Cleve-Jones-made-with-tequila-passionfruit-peach-housemade-habanero-syrup-and-lime-1-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Always-Rising-named-for-gay-activist-Cleve-Jones-made-with-tequila-passionfruit-peach-housemade-habanero-syrup-and-lime-1-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Always Rising, named for gay activist Cleve Jones, made with tequila, passionfruit, peach, housemade habanero syrup, and lime. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Pride Cocktail Menu: \u003ca href=\"http://finntownsf.com/\">Finn Town\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Finn+Town/@37.7648006,-122.4318383,15z/data=!4m5!3m4!1s0x0:0x95e591def2338c29!8m2!3d37.7648006!4d-122.4318383\">2251 Market St, San Francisco, CA 94114\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The Castro is likely where most will be naturally flocking to to enjoy Pride festivities, and thankfully, they won’t need to travel far to enjoy Finn Town’s special Pride month cocktail menu.\u003c/p>\n\u003cfigure id=\"attachment_128921\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128921\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Sparking-Vibrations-a-drink-for-Teresa-Sparks-HRC-Director-made-with-mezcal-luscardo-green-chartreuse-and-lime.jpg\" alt=\"The Sparking Vibrations, a drink for Teresa Sparks, HRC Director--made with mezcal, luscardo, green chartreuse, and lime.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sparking-Vibrations-a-drink-for-Teresa-Sparks-HRC-Director-made-with-mezcal-luscardo-green-chartreuse-and-lime.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sparking-Vibrations-a-drink-for-Teresa-Sparks-HRC-Director-made-with-mezcal-luscardo-green-chartreuse-and-lime-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sparking-Vibrations-a-drink-for-Teresa-Sparks-HRC-Director-made-with-mezcal-luscardo-green-chartreuse-and-lime-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sparking-Vibrations-a-drink-for-Teresa-Sparks-HRC-Director-made-with-mezcal-luscardo-green-chartreuse-and-lime-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sparking-Vibrations-a-drink-for-Teresa-Sparks-HRC-Director-made-with-mezcal-luscardo-green-chartreuse-and-lime-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sparking-Vibrations-a-drink-for-Teresa-Sparks-HRC-Director-made-with-mezcal-luscardo-green-chartreuse-and-lime-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sparking-Vibrations-a-drink-for-Teresa-Sparks-HRC-Director-made-with-mezcal-luscardo-green-chartreuse-and-lime-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sparking-Vibrations-a-drink-for-Teresa-Sparks-HRC-Director-made-with-mezcal-luscardo-green-chartreuse-and-lime-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sparking-Vibrations-a-drink-for-Teresa-Sparks-HRC-Director-made-with-mezcal-luscardo-green-chartreuse-and-lime-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sparking-Vibrations-a-drink-for-Teresa-Sparks-HRC-Director-made-with-mezcal-luscardo-green-chartreuse-and-lime-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sparking-Vibrations-a-drink-for-Teresa-Sparks-HRC-Director-made-with-mezcal-luscardo-green-chartreuse-and-lime-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Sparking Vibrations, a drink for Teresa Sparks, HRC Director--made with mezcal, luscardo, green chartreuse, and lime. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It's being called the \"All You Need is Love\" menu and features never-before-seen cocktails that are inspired by and named after prominent San Franciscan LGBTQ figures, from activists like \u003ca href=\"https://en.wikipedia.org/wiki/Cleve_Jones\">Cleve Jones\u003c/a> (who created the NAMES Project AIDS Memorial Quilt and is the cofounder of the San Francisco AIDS Foundation), to performers and spokeswoman \u003ca href=\"https://en.wikipedia.org/wiki/Donna_Sachet\">Donna Sachet\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_128920\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128920\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Sachet-Away-named-after-performer-and-philanthropist-Donna-Sachet-made-with-Sloe-gin-gin-and-tonic.jpg\" alt=\"The Sachet Away named after performer and philanthropist Donna Sachet made with Sloe gin, gin, and tonic.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sachet-Away-named-after-performer-and-philanthropist-Donna-Sachet-made-with-Sloe-gin-gin-and-tonic.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sachet-Away-named-after-performer-and-philanthropist-Donna-Sachet-made-with-Sloe-gin-gin-and-tonic-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sachet-Away-named-after-performer-and-philanthropist-Donna-Sachet-made-with-Sloe-gin-gin-and-tonic-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sachet-Away-named-after-performer-and-philanthropist-Donna-Sachet-made-with-Sloe-gin-gin-and-tonic-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sachet-Away-named-after-performer-and-philanthropist-Donna-Sachet-made-with-Sloe-gin-gin-and-tonic-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sachet-Away-named-after-performer-and-philanthropist-Donna-Sachet-made-with-Sloe-gin-gin-and-tonic-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sachet-Away-named-after-performer-and-philanthropist-Donna-Sachet-made-with-Sloe-gin-gin-and-tonic-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sachet-Away-named-after-performer-and-philanthropist-Donna-Sachet-made-with-Sloe-gin-gin-and-tonic-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sachet-Away-named-after-performer-and-philanthropist-Donna-Sachet-made-with-Sloe-gin-gin-and-tonic-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sachet-Away-named-after-performer-and-philanthropist-Donna-Sachet-made-with-Sloe-gin-gin-and-tonic-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sachet-Away-named-after-performer-and-philanthropist-Donna-Sachet-made-with-Sloe-gin-gin-and-tonic-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Sachet Away named after performer and philanthropist Donna Sachet made with Sloe gin, gin, and tonic. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_128922\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128922\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Sylvester-named-for-the-famous-singer-and-performer-Its-made-with-vodka-kahlua-vanilla-and-espresso-jpg-1.jpg\" alt=\"The Sylvester named for the famous singer and performer It's made with vodka, kahlua, vanilla, and espresso.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sylvester-named-for-the-famous-singer-and-performer-Its-made-with-vodka-kahlua-vanilla-and-espresso-jpg-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sylvester-named-for-the-famous-singer-and-performer-Its-made-with-vodka-kahlua-vanilla-and-espresso-jpg-1-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sylvester-named-for-the-famous-singer-and-performer-Its-made-with-vodka-kahlua-vanilla-and-espresso-jpg-1-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sylvester-named-for-the-famous-singer-and-performer-Its-made-with-vodka-kahlua-vanilla-and-espresso-jpg-1-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sylvester-named-for-the-famous-singer-and-performer-Its-made-with-vodka-kahlua-vanilla-and-espresso-jpg-1-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sylvester-named-for-the-famous-singer-and-performer-Its-made-with-vodka-kahlua-vanilla-and-espresso-jpg-1-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sylvester-named-for-the-famous-singer-and-performer-Its-made-with-vodka-kahlua-vanilla-and-espresso-jpg-1-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sylvester-named-for-the-famous-singer-and-performer-Its-made-with-vodka-kahlua-vanilla-and-espresso-jpg-1-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sylvester-named-for-the-famous-singer-and-performer-Its-made-with-vodka-kahlua-vanilla-and-espresso-jpg-1-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sylvester-named-for-the-famous-singer-and-performer-Its-made-with-vodka-kahlua-vanilla-and-espresso-jpg-1-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sylvester-named-for-the-famous-singer-and-performer-Its-made-with-vodka-kahlua-vanilla-and-espresso-jpg-1-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Sylvester named for the famous singer and performer It's made with vodka, kahlua, vanilla, and espresso. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There will be seven cocktails in total, each with a different spirit to strike any person's fancy.\u003c/p>\n\u003cfigure id=\"attachment_128925\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128925\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Tails-of-This-City-a-drink-named-after-author-Armistead-Maupins-famous-book-about-San-Francisco-Tales-of-This-City-made-of-tequila-basil-lime-agave-and-egg-white.jpg\" alt=\"The Tails of This City, a drink named after author Armistead Maupin's famous book about San Francisco, Tales of This City--made of tequila, basil, lime, agave, and egg white.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Tails-of-This-City-a-drink-named-after-author-Armistead-Maupins-famous-book-about-San-Francisco-Tales-of-This-City-made-of-tequila-basil-lime-agave-and-egg-white.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Tails-of-This-City-a-drink-named-after-author-Armistead-Maupins-famous-book-about-San-Francisco-Tales-of-This-City-made-of-tequila-basil-lime-agave-and-egg-white-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Tails-of-This-City-a-drink-named-after-author-Armistead-Maupins-famous-book-about-San-Francisco-Tales-of-This-City-made-of-tequila-basil-lime-agave-and-egg-white-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Tails-of-This-City-a-drink-named-after-author-Armistead-Maupins-famous-book-about-San-Francisco-Tales-of-This-City-made-of-tequila-basil-lime-agave-and-egg-white-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Tails-of-This-City-a-drink-named-after-author-Armistead-Maupins-famous-book-about-San-Francisco-Tales-of-This-City-made-of-tequila-basil-lime-agave-and-egg-white-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Tails-of-This-City-a-drink-named-after-author-Armistead-Maupins-famous-book-about-San-Francisco-Tales-of-This-City-made-of-tequila-basil-lime-agave-and-egg-white-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Tails-of-This-City-a-drink-named-after-author-Armistead-Maupins-famous-book-about-San-Francisco-Tales-of-This-City-made-of-tequila-basil-lime-agave-and-egg-white-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Tails-of-This-City-a-drink-named-after-author-Armistead-Maupins-famous-book-about-San-Francisco-Tales-of-This-City-made-of-tequila-basil-lime-agave-and-egg-white-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Tails-of-This-City-a-drink-named-after-author-Armistead-Maupins-famous-book-about-San-Francisco-Tales-of-This-City-made-of-tequila-basil-lime-agave-and-egg-white-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Tails-of-This-City-a-drink-named-after-author-Armistead-Maupins-famous-book-about-San-Francisco-Tales-of-This-City-made-of-tequila-basil-lime-agave-and-egg-white-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Tails-of-This-City-a-drink-named-after-author-Armistead-Maupins-famous-book-about-San-Francisco-Tales-of-This-City-made-of-tequila-basil-lime-agave-and-egg-white-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Tails of This City, a drink named after author Armistead Maupin's famous book about San Francisco, Tales of This City--made of tequila, basil, lime, agave, and egg white. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_128918\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128918\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Last-Call-at-Mauds-a-tribute-to-Del-Martin-and-Phyllis-Lyon-who-are-the-founders-of-Daughters-of-Bilitis-the-drink-is-made-with-whiskey-Pimms-ginger-lemon-and-egg-white-1.jpg\" alt=\"The Last Call at Maud's, a tribute to Del Martin and Phyllis Lyon, who are the founders of Daughters of Bilitis, the drink is made with whiskey, Pimms, ginger, lemon, and egg white.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Last-Call-at-Mauds-a-tribute-to-Del-Martin-and-Phyllis-Lyon-who-are-the-founders-of-Daughters-of-Bilitis-the-drink-is-made-with-whiskey-Pimms-ginger-lemon-and-egg-white-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Last-Call-at-Mauds-a-tribute-to-Del-Martin-and-Phyllis-Lyon-who-are-the-founders-of-Daughters-of-Bilitis-the-drink-is-made-with-whiskey-Pimms-ginger-lemon-and-egg-white-1-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Last-Call-at-Mauds-a-tribute-to-Del-Martin-and-Phyllis-Lyon-who-are-the-founders-of-Daughters-of-Bilitis-the-drink-is-made-with-whiskey-Pimms-ginger-lemon-and-egg-white-1-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Last-Call-at-Mauds-a-tribute-to-Del-Martin-and-Phyllis-Lyon-who-are-the-founders-of-Daughters-of-Bilitis-the-drink-is-made-with-whiskey-Pimms-ginger-lemon-and-egg-white-1-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Last-Call-at-Mauds-a-tribute-to-Del-Martin-and-Phyllis-Lyon-who-are-the-founders-of-Daughters-of-Bilitis-the-drink-is-made-with-whiskey-Pimms-ginger-lemon-and-egg-white-1-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Last-Call-at-Mauds-a-tribute-to-Del-Martin-and-Phyllis-Lyon-who-are-the-founders-of-Daughters-of-Bilitis-the-drink-is-made-with-whiskey-Pimms-ginger-lemon-and-egg-white-1-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Last-Call-at-Mauds-a-tribute-to-Del-Martin-and-Phyllis-Lyon-who-are-the-founders-of-Daughters-of-Bilitis-the-drink-is-made-with-whiskey-Pimms-ginger-lemon-and-egg-white-1-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Last-Call-at-Mauds-a-tribute-to-Del-Martin-and-Phyllis-Lyon-who-are-the-founders-of-Daughters-of-Bilitis-the-drink-is-made-with-whiskey-Pimms-ginger-lemon-and-egg-white-1-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Last-Call-at-Mauds-a-tribute-to-Del-Martin-and-Phyllis-Lyon-who-are-the-founders-of-Daughters-of-Bilitis-the-drink-is-made-with-whiskey-Pimms-ginger-lemon-and-egg-white-1-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Last-Call-at-Mauds-a-tribute-to-Del-Martin-and-Phyllis-Lyon-who-are-the-founders-of-Daughters-of-Bilitis-the-drink-is-made-with-whiskey-Pimms-ginger-lemon-and-egg-white-1-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Last-Call-at-Mauds-a-tribute-to-Del-Martin-and-Phyllis-Lyon-who-are-the-founders-of-Daughters-of-Bilitis-the-drink-is-made-with-whiskey-Pimms-ginger-lemon-and-egg-white-1-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Last Call at Maud's, a tribute to Del Martin and Phyllis Lyon, who are the founders of Daughters of Bilitis, the drink is made with whiskey, Pimms, ginger, lemon, and egg white. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And while the drinks will be served during all of Pride month, Finn Town will also be hosting a couple of events during Pride Weekend (June 23-24). On both days, there will be Pink Brunch and Rainbow Brunch respectively, where brunch will be served all day, alongside the All You Need is Love cocktail menu. Ahead of that, on June 22, Finn Town will also go through a bit of a transformation and become \"Club Finn,\" which is being described as a \"classy not trashy\" Pride celebration with a red carpet, photographers, their signature Pride cocktails, and Jello shots.\u003c/p>\n\u003cfigure id=\"attachment_128934\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128934\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Pride-themed-Macarons-are-available-to-order-online-and-come-in-a-case-of-six.jpg\" alt=\"The Pride-themed Macarons are available to order online and come in a case of six.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-themed-Macarons-are-available-to-order-online-and-come-in-a-case-of-six.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-themed-Macarons-are-available-to-order-online-and-come-in-a-case-of-six-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-themed-Macarons-are-available-to-order-online-and-come-in-a-case-of-six-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-themed-Macarons-are-available-to-order-online-and-come-in-a-case-of-six-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-themed-Macarons-are-available-to-order-online-and-come-in-a-case-of-six-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-themed-Macarons-are-available-to-order-online-and-come-in-a-case-of-six-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-themed-Macarons-are-available-to-order-online-and-come-in-a-case-of-six-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-themed-Macarons-are-available-to-order-online-and-come-in-a-case-of-six-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-themed-Macarons-are-available-to-order-online-and-come-in-a-case-of-six-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-themed-Macarons-are-available-to-order-online-and-come-in-a-case-of-six-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-themed-Macarons-are-available-to-order-online-and-come-in-a-case-of-six-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Pride-themed Macarons are available to order online and come in a case of six. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Rainbow Macarons: \u003ca href=\"http://kahnfections.com/\">Kahnfections\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Kahnfections/@37.7587595,-122.4174425,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e3983fa4199:0xe4015cb32f236e63!8m2!3d37.7587553!4d-122.4152538\">3321 20th St, San Francisco\u003c/a>\u003c/p>\n\u003cp>Neighborhood bakery, Kahnfections, is typically known for its array of tasty pastries (grab a scone, biscuit, or croissant next time you're there), so it's not a huge surprise that Kahnfections has unveiled an equally as tasty baked good for Pride.\u003c/p>\n\u003cp>Available all month long are Kahnfections' \"Pride-themed Macarons,\" which come in a set of six macarons, representing the colors of the rainbow. All six macarons can come in a boozy or non-boozy variety. Since Pride is a celebration, though, the cocktail-ed macarons are highly recommended. Flavors include midori sour, pina colada, bellini, and strawberry daiquiri, while the virgin macarons include earl grey, cassis, peach, and strawberry. Both versions’ macarons are brightly colored and studded with sugar, adding a nice little crunch to each bite!\u003c/p>\n\u003cfigure id=\"attachment_128935\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128935\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Six-Pride-themed-Macarons-are-all-cocktail-flavored.jpg\" alt=\"The Six Pride-themed Macarons are all cocktail flavored.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Six-Pride-themed-Macarons-are-all-cocktail-flavored.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Six-Pride-themed-Macarons-are-all-cocktail-flavored-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Six-Pride-themed-Macarons-are-all-cocktail-flavored-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Six-Pride-themed-Macarons-are-all-cocktail-flavored-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Six-Pride-themed-Macarons-are-all-cocktail-flavored-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Six-Pride-themed-Macarons-are-all-cocktail-flavored-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Six-Pride-themed-Macarons-are-all-cocktail-flavored-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Six-Pride-themed-Macarons-are-all-cocktail-flavored-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Six-Pride-themed-Macarons-are-all-cocktail-flavored-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Six-Pride-themed-Macarons-are-all-cocktail-flavored-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Six-Pride-themed-Macarons-are-all-cocktail-flavored-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Six Pride-themed Macarons are all cocktail flavored. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The macarons can be ordered via a \u003ca href=\"http://kahnfections.com/shop/\">special link\u003c/a> on the Kahnfections website for $12 and are only available as an advanced order and can only be picked up in their Mission-based shop. While Kahnfections' typical offerings aren't Pride-related, picking up your Pride macarons is the perfect opportunity to peruse the display case and check out the wide variety of sugary goodies to give you a little more pep in your step for the month's Pride festivities.\u003c/p>\n\u003cfigure id=\"attachment_128926\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128926\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-made-with-vanilla-ice-cream-butter-scotch-marshmallow-fluff-and-topped-with-a-cherry.jpg\" alt=\"The Hot Mess Sundae, made with vanilla ice cream, butter scotch, marshmallow fluff, and topped with a cherry.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-made-with-vanilla-ice-cream-butter-scotch-marshmallow-fluff-and-topped-with-a-cherry.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-made-with-vanilla-ice-cream-butter-scotch-marshmallow-fluff-and-topped-with-a-cherry-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-made-with-vanilla-ice-cream-butter-scotch-marshmallow-fluff-and-topped-with-a-cherry-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-made-with-vanilla-ice-cream-butter-scotch-marshmallow-fluff-and-topped-with-a-cherry-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-made-with-vanilla-ice-cream-butter-scotch-marshmallow-fluff-and-topped-with-a-cherry-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-made-with-vanilla-ice-cream-butter-scotch-marshmallow-fluff-and-topped-with-a-cherry-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-made-with-vanilla-ice-cream-butter-scotch-marshmallow-fluff-and-topped-with-a-cherry-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-made-with-vanilla-ice-cream-butter-scotch-marshmallow-fluff-and-topped-with-a-cherry-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-made-with-vanilla-ice-cream-butter-scotch-marshmallow-fluff-and-topped-with-a-cherry-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-made-with-vanilla-ice-cream-butter-scotch-marshmallow-fluff-and-topped-with-a-cherry-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-made-with-vanilla-ice-cream-butter-scotch-marshmallow-fluff-and-topped-with-a-cherry-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Hot Mess Sundae, made with vanilla ice cream, butter scotch, marshmallow fluff, and topped with a cherry. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Pride Sundaes: \u003ca href=\"http://www.humphryslocombe.com/\">Humphry Slocombe\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Humphry+Slocombe/@37.7528202,-122.414347,17z/data=!3m1!4b1!4m5!3m4!1s0x808580668cc92aa9:0x357a2b27e252227!8m2!3d37.752816!4d-122.4121583\">2790a Harrison St, San Francisco\u003c/a>\u003c/p>\n\u003cp>Steel your belly, as Humphry Slocombe is coming at you with a triple threat of Pride goodies!\u003c/p>\n\u003cp>The ice cream shop, which serves a year-round flavor dedicated to Harvey Milk already in their Harvey Milk & Honey, will be serving three Pride-only sundaes to really make sure your sweet tooth is satisfied.\u003c/p>\n\u003cfigure id=\"attachment_128928\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128928\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Make-It-Gay-Sundae-made-with-your-choice-of-ice-cream-house-made-pink-marshmallow-fluff-and-Fruit-Loops.jpg\" alt=\"The Make It Gay Sundae, made with your choice of ice cream, house-made pink marshmallow fluff, and Fruit Loops.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Make-It-Gay-Sundae-made-with-your-choice-of-ice-cream-house-made-pink-marshmallow-fluff-and-Fruit-Loops.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Make-It-Gay-Sundae-made-with-your-choice-of-ice-cream-house-made-pink-marshmallow-fluff-and-Fruit-Loops-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Make-It-Gay-Sundae-made-with-your-choice-of-ice-cream-house-made-pink-marshmallow-fluff-and-Fruit-Loops-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Make-It-Gay-Sundae-made-with-your-choice-of-ice-cream-house-made-pink-marshmallow-fluff-and-Fruit-Loops-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Make-It-Gay-Sundae-made-with-your-choice-of-ice-cream-house-made-pink-marshmallow-fluff-and-Fruit-Loops-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Make-It-Gay-Sundae-made-with-your-choice-of-ice-cream-house-made-pink-marshmallow-fluff-and-Fruit-Loops-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Make-It-Gay-Sundae-made-with-your-choice-of-ice-cream-house-made-pink-marshmallow-fluff-and-Fruit-Loops-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Make-It-Gay-Sundae-made-with-your-choice-of-ice-cream-house-made-pink-marshmallow-fluff-and-Fruit-Loops-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Make-It-Gay-Sundae-made-with-your-choice-of-ice-cream-house-made-pink-marshmallow-fluff-and-Fruit-Loops-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Make-It-Gay-Sundae-made-with-your-choice-of-ice-cream-house-made-pink-marshmallow-fluff-and-Fruit-Loops-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Make-It-Gay-Sundae-made-with-your-choice-of-ice-cream-house-made-pink-marshmallow-fluff-and-Fruit-Loops-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Make It Gay Sundae, made with your choice of ice cream, house-made pink marshmallow fluff, and Fruit Loops. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>First is the \u003cstrong>Make it Gay Sundae\u003c/strong>, served with your choice of ice cream (recommended is the vanilla or Harvey Milk & Honey), house-made bright pink marshmallow fluff, and Fruit Loops cereal. The fluff is the real stand-out in this sundae, adding a nice salty (and very pink) note to balance out the sweetness of the cereal and ice cream.\u003c/p>\n\u003cfigure id=\"attachment_128930\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128930\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce.jpg\" alt=\"The Whos Your Daddy Sundae, made with beer ice cream, house-made frosted peanuts and bourbon caramel sauce.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Who's Your Daddy Sundae, made with beer ice cream, house-made frosted peanuts and bourbon caramel sauce. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Second is the \u003cstrong>Who's Your Daddy Sundae\u003c/strong>, made up of a beer ice cream (made with Anchor Coffee Porter), topped with bourbon caramel sauce, and frosted peanuts (which you could probably eat a whole jar of easily). Imagine a night out with Daddy (we'll let you interpret that however you want) with a nice cold beer and bar nuts.\u003c/p>\n\u003cfigure id=\"attachment_128927\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128927\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Hot-Mess-Sundae.jpg\" alt=\"The Hot Mess Sundae.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Hot Mess Sundae. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Finally, it's the \u003cstrong>Hot Mess Sundae\u003c/strong>, which is vanilla ice cream with marshmallow fluff, banana, and butterscotch, topped with a single cherry. There's a lot going on, but like any hot mess, is still very much lovable.\u003c/p>\n\u003cp>Each sundae is between $8 and $9 and will be available at their shop in the Mission.\u003c/p>\n\u003cfigure id=\"attachment_128929\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128929\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-alongside-the-Humphry-Slocombe-condoms-which-are-also-available-for-Pride.jpg\" alt=\"The Whos Your Daddy Sundae, alongside the Humphry Slocombe condoms, which are also available for Pride.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-alongside-the-Humphry-Slocombe-condoms-which-are-also-available-for-Pride.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-alongside-the-Humphry-Slocombe-condoms-which-are-also-available-for-Pride-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-alongside-the-Humphry-Slocombe-condoms-which-are-also-available-for-Pride-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-alongside-the-Humphry-Slocombe-condoms-which-are-also-available-for-Pride-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-alongside-the-Humphry-Slocombe-condoms-which-are-also-available-for-Pride-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-alongside-the-Humphry-Slocombe-condoms-which-are-also-available-for-Pride-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-alongside-the-Humphry-Slocombe-condoms-which-are-also-available-for-Pride-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-alongside-the-Humphry-Slocombe-condoms-which-are-also-available-for-Pride-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-alongside-the-Humphry-Slocombe-condoms-which-are-also-available-for-Pride-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-alongside-the-Humphry-Slocombe-condoms-which-are-also-available-for-Pride-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-alongside-the-Humphry-Slocombe-condoms-which-are-also-available-for-Pride-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Who's Your Daddy Sundae, alongside the Humphry Slocombe condoms, which are also available for Pride. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And while you’re there, be sure to ask for one of their Humphry Slocombe condoms!\u003c/p>\n\u003cfigure id=\"attachment_128915\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128915\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Pride-Donuts-are-glazed-with-a-champagne-frosting.jpg\" alt=\"The Very Berry Pride Donuts are glazed with a champagne frosting.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donuts-are-glazed-with-a-champagne-frosting.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donuts-are-glazed-with-a-champagne-frosting-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donuts-are-glazed-with-a-champagne-frosting-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donuts-are-glazed-with-a-champagne-frosting-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donuts-are-glazed-with-a-champagne-frosting-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donuts-are-glazed-with-a-champagne-frosting-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donuts-are-glazed-with-a-champagne-frosting-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donuts-are-glazed-with-a-champagne-frosting-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donuts-are-glazed-with-a-champagne-frosting-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donuts-are-glazed-with-a-champagne-frosting-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donuts-are-glazed-with-a-champagne-frosting-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Very Berry Pride Donuts are glazed with a champagne frosting. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Very Berry Pride Donut with Champagne Glaze: \u003ca href=\"https://dynamodonut.com/\">Dynamo Donut & Coffee\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Dynamo+Donut+%26+Coffee/@37.7530753,-122.4098402,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e495d04f423:0xe1a1be29e9a2ff2d!8m2!3d37.7530711!4d-122.4076515\">2760 24th St, San Francisco\u003c/a>\u003c/p>\n\u003cp>No stranger to inventive flavors, Dynamo Donut will be offering a special Pride donut to join its already delicious donut ranks.\u003c/p>\n\u003cp>This year, their Pride donut is called \u003cstrong>Very Berry Pride\u003c/strong> and is a blueberry and strawberry donut (the berries are baked into the donut itself; just take a bite to see the proof). The donut is then topped with a generous amount of champagne glaze, just to add a little more decadence.\u003c/p>\n\u003cfigure id=\"attachment_128914\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128914\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Pride-Donut-from-Dynamo-Donut.jpg\" alt=\"Very Berry Pride Donut from Dynamo Donut.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donut-from-Dynamo-Donut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donut-from-Dynamo-Donut-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donut-from-Dynamo-Donut-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donut-from-Dynamo-Donut-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donut-from-Dynamo-Donut-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donut-from-Dynamo-Donut-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donut-from-Dynamo-Donut-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donut-from-Dynamo-Donut-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donut-from-Dynamo-Donut-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donut-from-Dynamo-Donut-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donut-from-Dynamo-Donut-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Very Berry Pride Donut from Dynamo Donut. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Very Berry Pride Donuts will only be sold \u003cstrong>Friday June 22 through Sunday June 24\u003c/strong> ($3.50 each), but like any of their donuts, they do sell fast, so it’s recommended you get there earlier during their opening hours to snag yourself one (or two or three) of these ringed beauties. \u003c/p>\n\u003cp>And while you're at it, explore the other monthly special flavors, which include Strawberry Earl Grey, Lemon Meringue, and Pineapple Basil. These will also cost you $3.50.\u003c/p>\n\u003cp>Word also has it that Dynamo has some exciting partnership flavors in the works, so post-Pride, keep your eyes peeled and get your stomach ready.\u003c/p>\n\u003cfigure id=\"attachment_129010\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California.jpg\" alt=\"The Melt will donate a dollar per Magic Melt sold during Pride Month to Equality California.\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129010\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Melt will donate a dollar per Magic Melt sold during Pride Month to Equality California. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>The Magic Melt: \u003ca href=\"https://themelt.com/\">The Melt\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/dir/''/The+Melt,+925+Market+St,+San+Francisco,+CA+94103/@37.7832873,-122.478492,12z/data=!4m8!4m7!1m0!1m5!1m1!1s0x8085807c9584b9b5:0x1d7885320700366c!2m2!1d-122.408452!2d37.783308\">925 Market St, San Francisco\u003c/a>\u003c/p>\n\u003cp>All that glitters is not gold, and in this case, it's actually cheese. Rainbow-colored cheese to be exact. \u003c/p>\n\u003cp>The cheese connoisseurs at The Melt are serving up what they're calling the \"Magic Melt.\" The Magic Melt is a grilled cheese sandwich stuffed with a delectable blend of cheddar, fontina, and muenster cheeses that have been transformed into a very ooey-gooey rainbow. And as if multi-colored cheese wasn't enough to celebrate Pride with, The Melt magicians have also added edible glitter (so you can add a little sparkle to your insides as well). \u003c/p>\n\u003cp>And while you're getting your dose of cheesiness, you'll also be aiding in a really good cause. For every Magic Melt sandwich sold, one dollar will be donated to \u003ca href=\"https://www.eqca.org/about/\">Equality California\u003c/a>, an activism and advocacy group that fights for more LGBTQ rights and visibility.\u003c/p>\n\u003cfigure id=\"attachment_129009\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Magic-Melt-from-the-Melt-is-a-mixtue-of-muenster-cheddar-and-fontina-cheese.jpg\" alt=\"The Magic Melt from the Melt is a mixtue of muenster, cheddar, and fontina cheese.\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129009\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Magic-Melt-from-the-Melt-is-a-mixtue-of-muenster-cheddar-and-fontina-cheese.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Magic-Melt-from-the-Melt-is-a-mixtue-of-muenster-cheddar-and-fontina-cheese-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Magic-Melt-from-the-Melt-is-a-mixtue-of-muenster-cheddar-and-fontina-cheese-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Magic-Melt-from-the-Melt-is-a-mixtue-of-muenster-cheddar-and-fontina-cheese-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Magic-Melt-from-the-Melt-is-a-mixtue-of-muenster-cheddar-and-fontina-cheese-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Magic-Melt-from-the-Melt-is-a-mixtue-of-muenster-cheddar-and-fontina-cheese-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Magic-Melt-from-the-Melt-is-a-mixtue-of-muenster-cheddar-and-fontina-cheese-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Magic-Melt-from-the-Melt-is-a-mixtue-of-muenster-cheddar-and-fontina-cheese-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Magic-Melt-from-the-Melt-is-a-mixtue-of-muenster-cheddar-and-fontina-cheese-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Magic-Melt-from-the-Melt-is-a-mixtue-of-muenster-cheddar-and-fontina-cheese-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Magic-Melt-from-the-Melt-is-a-mixtue-of-muenster-cheddar-and-fontina-cheese-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Magic Melt from the Melt is a mixtue of muenster, cheddar, and fontina cheese. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Magic Melt will be available at both San Francisco Melt locations for all of Pride month; the Melt location located on \u003ca href=\"https://www.google.com/maps/dir/''/The+Melt,+925+Market+St,+San+Francisco,+CA+94103/@37.7832873,-122.478492,12z/data=!4m8!4m7!1m0!1m5!1m1!1s0x8085807c9584b9b5:0x1d7885320700366c!2m2!1d-122.408452!2d37.783308\">Market Street\u003c/a> will be selling the sandwiches during the Pride parade if you need something to fuel that day's festivities. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>And if the above isn’t enough, here’s some bonus drinks and treats to indulge in:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://roohsf.com/\">\u003cstrong>ROOH\u003c/strong>\u003c/a>: Sip for a cause with ROOH’s Soul Sister cocktail which takes gin and local farmers' market fruits and shakes them with lime, mint, and rosemary. The Soul Sister is served with multi-colored ice cubes representing the rainbow. A dollar from each cocktail will be donated to the \u003ca href=\"http://www.sfcenter.org/\">SF LGBT Center\u003c/a>. Available only during Pride Week (June 18-24)\u003c/li>\n\u003cli>\u003ca href=\"https://onemarket.com/\">\u003cstrong>One Market\u003c/strong>\u003c/a>: For the entire month of June, One Market is offering a Pride milkshake called the Harvey Milkshake, as well as a special Pride cocktail called Friends of Dorothy. A dollar from both drinks will be donated to the \u003ca href=\"https://www.reaf-sf.org/\">Richmond Ermet AIDS Foundation (REAF)\u003c/a>.\u003c/li>\n\u003cli>\u003ca href=\"http://hakkasan.com/locations/hakkasan-san-francisco/\">\u003cstrong>Hakkasan\u003c/strong>\u003c/a>: Hakkasan will also be serving a special Pride cocktail called the Escape to Paradise, a tropical rum-based drink. The Escape to Paradise will also only be available during Pride Week.\u003c/li>\n\u003cli>\u003ca href=\"http://www.bluestembrasserie.com/\">\u003cstrong>Bluestem Brasserie\u003c/strong>\u003c/a>: On San Francisco Pride, June 24, Bluestem Brasserie will host a Pride Party on its rooftop terrace overlooking Market Street at 10am, in time to see the Pride Parade itself. \u003ca href=\"https://www.eventbrite.com/e/rooftop-pride-party-tickets-46125722277\">Tickets\u003c/a> are $45 and will feature a cocktail called the Green Lantern--named for the gay comic book superhero.\u003c/li>\n\u003cli>\u003ca href=\"https://www.smittenicecream.com/\">\u003cstrong>Smitten Ice Cream\u003c/strong>\u003c/a>: Head to any Bay Area Smitten Ice Cream shop and pick up a commemorative “Smitten is Smitten” Pride pin--one dollar from every sale will be donated to the SF LGBT Center. If you happen to travel to Los Angeles for Pride month, a dollar from each pin sale there will be donated to the \u003ca href=\"https://lalgbtcenter.org/\">LA LGBT Center\u003c/a>.\u003c/li>\n\u003c/ul>\n\n",
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"excerpt": "With Pride month in full effect, there’s so much LGBTQ history to be celebrated in the Bay Area. In that spirit, restaurants and eateries all over the city are channeling that history into delicious concoctions for Pride revelers to enjoy. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>With Pride month in full effect, there’s so much LGBTQ history to be celebrated in the Bay Area. In that spirit, restaurants and eateries all over the city are channeling that history into delicious concoctions for Pride revelers to enjoy.\u003c/em>\u003c/p>\n\u003cp>As rainbow flags dot the lines of many of the streets in the city, it's clear that June is here and Pride month is in full swing!\u003c/p>\n\u003cp>June was chosen as Pride month to commemorate the \u003ca href=\"https://en.wikipedia.org/wiki/Stonewall_riots\">Stonewall Riots\u003c/a> in New York City that ended in June 1969. Soon after, LGBTQ havens like San Francisco followed suit, organizing parades, creating publications, and launching other efforts to advocate for LGBTQ rights and visibility. Staging \"Gay-ins\" (which would ultimately evolve into \u003ca href=\"http://www.sfpride.org/\">San Francisco Pride\u003c/a>), San Francisco was instrumental in many of the west coast's gay rights advocacy movements, giving way to figures such as \u003ca href=\"https://en.wikipedia.org/wiki/Harvey_Milk\">Harvey Milk\u003c/a>, \u003ca href=\"https://en.wikipedia.org/wiki/Anne_Kronenberg\">Anne Kronenburg\u003c/a>, and \u003ca href=\"https://en.wikipedia.org/wiki/Gilbert_Baker_(artist)\">Gilbert Baker\u003c/a>.\u003c/p>\n\u003cp>With such a rich history rooted in the LGBTQ movement and with a city culture that is still currently so deeply embedded in it, it's no surprise that beyond the many city celebrations, parades, and parties, that chefs and restaurant owners all over the Bay are celebrating Pride month in a way they know best: through food and drink!\u003c/p>\n\u003cp>Below are some of the best ways to literally take Pride in--whether that's through a masterfully crafted cocktail, a perfectly baked confection, or in an eye-opening conversation over a tasty meal. And just like Pride, the offerings below only come around once a year, so take a bite, sip, and seat before you have to wait all year for it to come around again!\u003c/p>\n\u003cfigure id=\"attachment_128916\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128916\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Always-Rising-named-for-gay-activist-Cleve-Jones-made-with-tequila-passionfruit-peach-housemade-habanero-syrup-and-lime-1.jpg\" alt=\"The Always Rising, named for gay activist Cleve Jones, made with tequila, passionfruit, peach, housemade habanero syrup, and lime.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Always-Rising-named-for-gay-activist-Cleve-Jones-made-with-tequila-passionfruit-peach-housemade-habanero-syrup-and-lime-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Always-Rising-named-for-gay-activist-Cleve-Jones-made-with-tequila-passionfruit-peach-housemade-habanero-syrup-and-lime-1-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Always-Rising-named-for-gay-activist-Cleve-Jones-made-with-tequila-passionfruit-peach-housemade-habanero-syrup-and-lime-1-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Always-Rising-named-for-gay-activist-Cleve-Jones-made-with-tequila-passionfruit-peach-housemade-habanero-syrup-and-lime-1-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Always-Rising-named-for-gay-activist-Cleve-Jones-made-with-tequila-passionfruit-peach-housemade-habanero-syrup-and-lime-1-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Always-Rising-named-for-gay-activist-Cleve-Jones-made-with-tequila-passionfruit-peach-housemade-habanero-syrup-and-lime-1-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Always-Rising-named-for-gay-activist-Cleve-Jones-made-with-tequila-passionfruit-peach-housemade-habanero-syrup-and-lime-1-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Always-Rising-named-for-gay-activist-Cleve-Jones-made-with-tequila-passionfruit-peach-housemade-habanero-syrup-and-lime-1-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Always-Rising-named-for-gay-activist-Cleve-Jones-made-with-tequila-passionfruit-peach-housemade-habanero-syrup-and-lime-1-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Always-Rising-named-for-gay-activist-Cleve-Jones-made-with-tequila-passionfruit-peach-housemade-habanero-syrup-and-lime-1-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Always-Rising-named-for-gay-activist-Cleve-Jones-made-with-tequila-passionfruit-peach-housemade-habanero-syrup-and-lime-1-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Always Rising, named for gay activist Cleve Jones, made with tequila, passionfruit, peach, housemade habanero syrup, and lime. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Pride Cocktail Menu: \u003ca href=\"http://finntownsf.com/\">Finn Town\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Finn+Town/@37.7648006,-122.4318383,15z/data=!4m5!3m4!1s0x0:0x95e591def2338c29!8m2!3d37.7648006!4d-122.4318383\">2251 Market St, San Francisco, CA 94114\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The Castro is likely where most will be naturally flocking to to enjoy Pride festivities, and thankfully, they won’t need to travel far to enjoy Finn Town’s special Pride month cocktail menu.\u003c/p>\n\u003cfigure id=\"attachment_128921\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128921\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Sparking-Vibrations-a-drink-for-Teresa-Sparks-HRC-Director-made-with-mezcal-luscardo-green-chartreuse-and-lime.jpg\" alt=\"The Sparking Vibrations, a drink for Teresa Sparks, HRC Director--made with mezcal, luscardo, green chartreuse, and lime.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sparking-Vibrations-a-drink-for-Teresa-Sparks-HRC-Director-made-with-mezcal-luscardo-green-chartreuse-and-lime.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sparking-Vibrations-a-drink-for-Teresa-Sparks-HRC-Director-made-with-mezcal-luscardo-green-chartreuse-and-lime-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sparking-Vibrations-a-drink-for-Teresa-Sparks-HRC-Director-made-with-mezcal-luscardo-green-chartreuse-and-lime-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sparking-Vibrations-a-drink-for-Teresa-Sparks-HRC-Director-made-with-mezcal-luscardo-green-chartreuse-and-lime-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sparking-Vibrations-a-drink-for-Teresa-Sparks-HRC-Director-made-with-mezcal-luscardo-green-chartreuse-and-lime-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sparking-Vibrations-a-drink-for-Teresa-Sparks-HRC-Director-made-with-mezcal-luscardo-green-chartreuse-and-lime-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sparking-Vibrations-a-drink-for-Teresa-Sparks-HRC-Director-made-with-mezcal-luscardo-green-chartreuse-and-lime-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sparking-Vibrations-a-drink-for-Teresa-Sparks-HRC-Director-made-with-mezcal-luscardo-green-chartreuse-and-lime-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sparking-Vibrations-a-drink-for-Teresa-Sparks-HRC-Director-made-with-mezcal-luscardo-green-chartreuse-and-lime-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sparking-Vibrations-a-drink-for-Teresa-Sparks-HRC-Director-made-with-mezcal-luscardo-green-chartreuse-and-lime-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sparking-Vibrations-a-drink-for-Teresa-Sparks-HRC-Director-made-with-mezcal-luscardo-green-chartreuse-and-lime-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Sparking Vibrations, a drink for Teresa Sparks, HRC Director--made with mezcal, luscardo, green chartreuse, and lime. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It's being called the \"All You Need is Love\" menu and features never-before-seen cocktails that are inspired by and named after prominent San Franciscan LGBTQ figures, from activists like \u003ca href=\"https://en.wikipedia.org/wiki/Cleve_Jones\">Cleve Jones\u003c/a> (who created the NAMES Project AIDS Memorial Quilt and is the cofounder of the San Francisco AIDS Foundation), to performers and spokeswoman \u003ca href=\"https://en.wikipedia.org/wiki/Donna_Sachet\">Donna Sachet\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_128920\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128920\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Sachet-Away-named-after-performer-and-philanthropist-Donna-Sachet-made-with-Sloe-gin-gin-and-tonic.jpg\" alt=\"The Sachet Away named after performer and philanthropist Donna Sachet made with Sloe gin, gin, and tonic.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sachet-Away-named-after-performer-and-philanthropist-Donna-Sachet-made-with-Sloe-gin-gin-and-tonic.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sachet-Away-named-after-performer-and-philanthropist-Donna-Sachet-made-with-Sloe-gin-gin-and-tonic-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sachet-Away-named-after-performer-and-philanthropist-Donna-Sachet-made-with-Sloe-gin-gin-and-tonic-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sachet-Away-named-after-performer-and-philanthropist-Donna-Sachet-made-with-Sloe-gin-gin-and-tonic-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sachet-Away-named-after-performer-and-philanthropist-Donna-Sachet-made-with-Sloe-gin-gin-and-tonic-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sachet-Away-named-after-performer-and-philanthropist-Donna-Sachet-made-with-Sloe-gin-gin-and-tonic-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sachet-Away-named-after-performer-and-philanthropist-Donna-Sachet-made-with-Sloe-gin-gin-and-tonic-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sachet-Away-named-after-performer-and-philanthropist-Donna-Sachet-made-with-Sloe-gin-gin-and-tonic-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sachet-Away-named-after-performer-and-philanthropist-Donna-Sachet-made-with-Sloe-gin-gin-and-tonic-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sachet-Away-named-after-performer-and-philanthropist-Donna-Sachet-made-with-Sloe-gin-gin-and-tonic-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sachet-Away-named-after-performer-and-philanthropist-Donna-Sachet-made-with-Sloe-gin-gin-and-tonic-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Sachet Away named after performer and philanthropist Donna Sachet made with Sloe gin, gin, and tonic. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_128922\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128922\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Sylvester-named-for-the-famous-singer-and-performer-Its-made-with-vodka-kahlua-vanilla-and-espresso-jpg-1.jpg\" alt=\"The Sylvester named for the famous singer and performer It's made with vodka, kahlua, vanilla, and espresso.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sylvester-named-for-the-famous-singer-and-performer-Its-made-with-vodka-kahlua-vanilla-and-espresso-jpg-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sylvester-named-for-the-famous-singer-and-performer-Its-made-with-vodka-kahlua-vanilla-and-espresso-jpg-1-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sylvester-named-for-the-famous-singer-and-performer-Its-made-with-vodka-kahlua-vanilla-and-espresso-jpg-1-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sylvester-named-for-the-famous-singer-and-performer-Its-made-with-vodka-kahlua-vanilla-and-espresso-jpg-1-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sylvester-named-for-the-famous-singer-and-performer-Its-made-with-vodka-kahlua-vanilla-and-espresso-jpg-1-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sylvester-named-for-the-famous-singer-and-performer-Its-made-with-vodka-kahlua-vanilla-and-espresso-jpg-1-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sylvester-named-for-the-famous-singer-and-performer-Its-made-with-vodka-kahlua-vanilla-and-espresso-jpg-1-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sylvester-named-for-the-famous-singer-and-performer-Its-made-with-vodka-kahlua-vanilla-and-espresso-jpg-1-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sylvester-named-for-the-famous-singer-and-performer-Its-made-with-vodka-kahlua-vanilla-and-espresso-jpg-1-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sylvester-named-for-the-famous-singer-and-performer-Its-made-with-vodka-kahlua-vanilla-and-espresso-jpg-1-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sylvester-named-for-the-famous-singer-and-performer-Its-made-with-vodka-kahlua-vanilla-and-espresso-jpg-1-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Sylvester named for the famous singer and performer It's made with vodka, kahlua, vanilla, and espresso. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There will be seven cocktails in total, each with a different spirit to strike any person's fancy.\u003c/p>\n\u003cfigure id=\"attachment_128925\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128925\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Tails-of-This-City-a-drink-named-after-author-Armistead-Maupins-famous-book-about-San-Francisco-Tales-of-This-City-made-of-tequila-basil-lime-agave-and-egg-white.jpg\" alt=\"The Tails of This City, a drink named after author Armistead Maupin's famous book about San Francisco, Tales of This City--made of tequila, basil, lime, agave, and egg white.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Tails-of-This-City-a-drink-named-after-author-Armistead-Maupins-famous-book-about-San-Francisco-Tales-of-This-City-made-of-tequila-basil-lime-agave-and-egg-white.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Tails-of-This-City-a-drink-named-after-author-Armistead-Maupins-famous-book-about-San-Francisco-Tales-of-This-City-made-of-tequila-basil-lime-agave-and-egg-white-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Tails-of-This-City-a-drink-named-after-author-Armistead-Maupins-famous-book-about-San-Francisco-Tales-of-This-City-made-of-tequila-basil-lime-agave-and-egg-white-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Tails-of-This-City-a-drink-named-after-author-Armistead-Maupins-famous-book-about-San-Francisco-Tales-of-This-City-made-of-tequila-basil-lime-agave-and-egg-white-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Tails-of-This-City-a-drink-named-after-author-Armistead-Maupins-famous-book-about-San-Francisco-Tales-of-This-City-made-of-tequila-basil-lime-agave-and-egg-white-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Tails-of-This-City-a-drink-named-after-author-Armistead-Maupins-famous-book-about-San-Francisco-Tales-of-This-City-made-of-tequila-basil-lime-agave-and-egg-white-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Tails-of-This-City-a-drink-named-after-author-Armistead-Maupins-famous-book-about-San-Francisco-Tales-of-This-City-made-of-tequila-basil-lime-agave-and-egg-white-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Tails-of-This-City-a-drink-named-after-author-Armistead-Maupins-famous-book-about-San-Francisco-Tales-of-This-City-made-of-tequila-basil-lime-agave-and-egg-white-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Tails-of-This-City-a-drink-named-after-author-Armistead-Maupins-famous-book-about-San-Francisco-Tales-of-This-City-made-of-tequila-basil-lime-agave-and-egg-white-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Tails-of-This-City-a-drink-named-after-author-Armistead-Maupins-famous-book-about-San-Francisco-Tales-of-This-City-made-of-tequila-basil-lime-agave-and-egg-white-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Tails-of-This-City-a-drink-named-after-author-Armistead-Maupins-famous-book-about-San-Francisco-Tales-of-This-City-made-of-tequila-basil-lime-agave-and-egg-white-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Tails of This City, a drink named after author Armistead Maupin's famous book about San Francisco, Tales of This City--made of tequila, basil, lime, agave, and egg white. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_128918\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128918\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Last-Call-at-Mauds-a-tribute-to-Del-Martin-and-Phyllis-Lyon-who-are-the-founders-of-Daughters-of-Bilitis-the-drink-is-made-with-whiskey-Pimms-ginger-lemon-and-egg-white-1.jpg\" alt=\"The Last Call at Maud's, a tribute to Del Martin and Phyllis Lyon, who are the founders of Daughters of Bilitis, the drink is made with whiskey, Pimms, ginger, lemon, and egg white.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Last-Call-at-Mauds-a-tribute-to-Del-Martin-and-Phyllis-Lyon-who-are-the-founders-of-Daughters-of-Bilitis-the-drink-is-made-with-whiskey-Pimms-ginger-lemon-and-egg-white-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Last-Call-at-Mauds-a-tribute-to-Del-Martin-and-Phyllis-Lyon-who-are-the-founders-of-Daughters-of-Bilitis-the-drink-is-made-with-whiskey-Pimms-ginger-lemon-and-egg-white-1-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Last-Call-at-Mauds-a-tribute-to-Del-Martin-and-Phyllis-Lyon-who-are-the-founders-of-Daughters-of-Bilitis-the-drink-is-made-with-whiskey-Pimms-ginger-lemon-and-egg-white-1-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Last-Call-at-Mauds-a-tribute-to-Del-Martin-and-Phyllis-Lyon-who-are-the-founders-of-Daughters-of-Bilitis-the-drink-is-made-with-whiskey-Pimms-ginger-lemon-and-egg-white-1-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Last-Call-at-Mauds-a-tribute-to-Del-Martin-and-Phyllis-Lyon-who-are-the-founders-of-Daughters-of-Bilitis-the-drink-is-made-with-whiskey-Pimms-ginger-lemon-and-egg-white-1-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Last-Call-at-Mauds-a-tribute-to-Del-Martin-and-Phyllis-Lyon-who-are-the-founders-of-Daughters-of-Bilitis-the-drink-is-made-with-whiskey-Pimms-ginger-lemon-and-egg-white-1-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Last-Call-at-Mauds-a-tribute-to-Del-Martin-and-Phyllis-Lyon-who-are-the-founders-of-Daughters-of-Bilitis-the-drink-is-made-with-whiskey-Pimms-ginger-lemon-and-egg-white-1-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Last-Call-at-Mauds-a-tribute-to-Del-Martin-and-Phyllis-Lyon-who-are-the-founders-of-Daughters-of-Bilitis-the-drink-is-made-with-whiskey-Pimms-ginger-lemon-and-egg-white-1-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Last-Call-at-Mauds-a-tribute-to-Del-Martin-and-Phyllis-Lyon-who-are-the-founders-of-Daughters-of-Bilitis-the-drink-is-made-with-whiskey-Pimms-ginger-lemon-and-egg-white-1-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Last-Call-at-Mauds-a-tribute-to-Del-Martin-and-Phyllis-Lyon-who-are-the-founders-of-Daughters-of-Bilitis-the-drink-is-made-with-whiskey-Pimms-ginger-lemon-and-egg-white-1-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Last-Call-at-Mauds-a-tribute-to-Del-Martin-and-Phyllis-Lyon-who-are-the-founders-of-Daughters-of-Bilitis-the-drink-is-made-with-whiskey-Pimms-ginger-lemon-and-egg-white-1-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Last Call at Maud's, a tribute to Del Martin and Phyllis Lyon, who are the founders of Daughters of Bilitis, the drink is made with whiskey, Pimms, ginger, lemon, and egg white. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And while the drinks will be served during all of Pride month, Finn Town will also be hosting a couple of events during Pride Weekend (June 23-24). On both days, there will be Pink Brunch and Rainbow Brunch respectively, where brunch will be served all day, alongside the All You Need is Love cocktail menu. Ahead of that, on June 22, Finn Town will also go through a bit of a transformation and become \"Club Finn,\" which is being described as a \"classy not trashy\" Pride celebration with a red carpet, photographers, their signature Pride cocktails, and Jello shots.\u003c/p>\n\u003cfigure id=\"attachment_128934\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128934\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Pride-themed-Macarons-are-available-to-order-online-and-come-in-a-case-of-six.jpg\" alt=\"The Pride-themed Macarons are available to order online and come in a case of six.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-themed-Macarons-are-available-to-order-online-and-come-in-a-case-of-six.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-themed-Macarons-are-available-to-order-online-and-come-in-a-case-of-six-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-themed-Macarons-are-available-to-order-online-and-come-in-a-case-of-six-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-themed-Macarons-are-available-to-order-online-and-come-in-a-case-of-six-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-themed-Macarons-are-available-to-order-online-and-come-in-a-case-of-six-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-themed-Macarons-are-available-to-order-online-and-come-in-a-case-of-six-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-themed-Macarons-are-available-to-order-online-and-come-in-a-case-of-six-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-themed-Macarons-are-available-to-order-online-and-come-in-a-case-of-six-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-themed-Macarons-are-available-to-order-online-and-come-in-a-case-of-six-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-themed-Macarons-are-available-to-order-online-and-come-in-a-case-of-six-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-themed-Macarons-are-available-to-order-online-and-come-in-a-case-of-six-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Pride-themed Macarons are available to order online and come in a case of six. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Rainbow Macarons: \u003ca href=\"http://kahnfections.com/\">Kahnfections\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Kahnfections/@37.7587595,-122.4174425,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e3983fa4199:0xe4015cb32f236e63!8m2!3d37.7587553!4d-122.4152538\">3321 20th St, San Francisco\u003c/a>\u003c/p>\n\u003cp>Neighborhood bakery, Kahnfections, is typically known for its array of tasty pastries (grab a scone, biscuit, or croissant next time you're there), so it's not a huge surprise that Kahnfections has unveiled an equally as tasty baked good for Pride.\u003c/p>\n\u003cp>Available all month long are Kahnfections' \"Pride-themed Macarons,\" which come in a set of six macarons, representing the colors of the rainbow. All six macarons can come in a boozy or non-boozy variety. Since Pride is a celebration, though, the cocktail-ed macarons are highly recommended. Flavors include midori sour, pina colada, bellini, and strawberry daiquiri, while the virgin macarons include earl grey, cassis, peach, and strawberry. Both versions’ macarons are brightly colored and studded with sugar, adding a nice little crunch to each bite!\u003c/p>\n\u003cfigure id=\"attachment_128935\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128935\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Six-Pride-themed-Macarons-are-all-cocktail-flavored.jpg\" alt=\"The Six Pride-themed Macarons are all cocktail flavored.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Six-Pride-themed-Macarons-are-all-cocktail-flavored.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Six-Pride-themed-Macarons-are-all-cocktail-flavored-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Six-Pride-themed-Macarons-are-all-cocktail-flavored-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Six-Pride-themed-Macarons-are-all-cocktail-flavored-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Six-Pride-themed-Macarons-are-all-cocktail-flavored-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Six-Pride-themed-Macarons-are-all-cocktail-flavored-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Six-Pride-themed-Macarons-are-all-cocktail-flavored-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Six-Pride-themed-Macarons-are-all-cocktail-flavored-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Six-Pride-themed-Macarons-are-all-cocktail-flavored-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Six-Pride-themed-Macarons-are-all-cocktail-flavored-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Six-Pride-themed-Macarons-are-all-cocktail-flavored-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Six Pride-themed Macarons are all cocktail flavored. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The macarons can be ordered via a \u003ca href=\"http://kahnfections.com/shop/\">special link\u003c/a> on the Kahnfections website for $12 and are only available as an advanced order and can only be picked up in their Mission-based shop. While Kahnfections' typical offerings aren't Pride-related, picking up your Pride macarons is the perfect opportunity to peruse the display case and check out the wide variety of sugary goodies to give you a little more pep in your step for the month's Pride festivities.\u003c/p>\n\u003cfigure id=\"attachment_128926\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128926\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-made-with-vanilla-ice-cream-butter-scotch-marshmallow-fluff-and-topped-with-a-cherry.jpg\" alt=\"The Hot Mess Sundae, made with vanilla ice cream, butter scotch, marshmallow fluff, and topped with a cherry.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-made-with-vanilla-ice-cream-butter-scotch-marshmallow-fluff-and-topped-with-a-cherry.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-made-with-vanilla-ice-cream-butter-scotch-marshmallow-fluff-and-topped-with-a-cherry-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-made-with-vanilla-ice-cream-butter-scotch-marshmallow-fluff-and-topped-with-a-cherry-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-made-with-vanilla-ice-cream-butter-scotch-marshmallow-fluff-and-topped-with-a-cherry-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-made-with-vanilla-ice-cream-butter-scotch-marshmallow-fluff-and-topped-with-a-cherry-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-made-with-vanilla-ice-cream-butter-scotch-marshmallow-fluff-and-topped-with-a-cherry-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-made-with-vanilla-ice-cream-butter-scotch-marshmallow-fluff-and-topped-with-a-cherry-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-made-with-vanilla-ice-cream-butter-scotch-marshmallow-fluff-and-topped-with-a-cherry-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-made-with-vanilla-ice-cream-butter-scotch-marshmallow-fluff-and-topped-with-a-cherry-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-made-with-vanilla-ice-cream-butter-scotch-marshmallow-fluff-and-topped-with-a-cherry-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-made-with-vanilla-ice-cream-butter-scotch-marshmallow-fluff-and-topped-with-a-cherry-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Hot Mess Sundae, made with vanilla ice cream, butter scotch, marshmallow fluff, and topped with a cherry. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Pride Sundaes: \u003ca href=\"http://www.humphryslocombe.com/\">Humphry Slocombe\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Humphry+Slocombe/@37.7528202,-122.414347,17z/data=!3m1!4b1!4m5!3m4!1s0x808580668cc92aa9:0x357a2b27e252227!8m2!3d37.752816!4d-122.4121583\">2790a Harrison St, San Francisco\u003c/a>\u003c/p>\n\u003cp>Steel your belly, as Humphry Slocombe is coming at you with a triple threat of Pride goodies!\u003c/p>\n\u003cp>The ice cream shop, which serves a year-round flavor dedicated to Harvey Milk already in their Harvey Milk & Honey, will be serving three Pride-only sundaes to really make sure your sweet tooth is satisfied.\u003c/p>\n\u003cfigure id=\"attachment_128928\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128928\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Make-It-Gay-Sundae-made-with-your-choice-of-ice-cream-house-made-pink-marshmallow-fluff-and-Fruit-Loops.jpg\" alt=\"The Make It Gay Sundae, made with your choice of ice cream, house-made pink marshmallow fluff, and Fruit Loops.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Make-It-Gay-Sundae-made-with-your-choice-of-ice-cream-house-made-pink-marshmallow-fluff-and-Fruit-Loops.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Make-It-Gay-Sundae-made-with-your-choice-of-ice-cream-house-made-pink-marshmallow-fluff-and-Fruit-Loops-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Make-It-Gay-Sundae-made-with-your-choice-of-ice-cream-house-made-pink-marshmallow-fluff-and-Fruit-Loops-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Make-It-Gay-Sundae-made-with-your-choice-of-ice-cream-house-made-pink-marshmallow-fluff-and-Fruit-Loops-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Make-It-Gay-Sundae-made-with-your-choice-of-ice-cream-house-made-pink-marshmallow-fluff-and-Fruit-Loops-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Make-It-Gay-Sundae-made-with-your-choice-of-ice-cream-house-made-pink-marshmallow-fluff-and-Fruit-Loops-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Make-It-Gay-Sundae-made-with-your-choice-of-ice-cream-house-made-pink-marshmallow-fluff-and-Fruit-Loops-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Make-It-Gay-Sundae-made-with-your-choice-of-ice-cream-house-made-pink-marshmallow-fluff-and-Fruit-Loops-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Make-It-Gay-Sundae-made-with-your-choice-of-ice-cream-house-made-pink-marshmallow-fluff-and-Fruit-Loops-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Make-It-Gay-Sundae-made-with-your-choice-of-ice-cream-house-made-pink-marshmallow-fluff-and-Fruit-Loops-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Make-It-Gay-Sundae-made-with-your-choice-of-ice-cream-house-made-pink-marshmallow-fluff-and-Fruit-Loops-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Make It Gay Sundae, made with your choice of ice cream, house-made pink marshmallow fluff, and Fruit Loops. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>First is the \u003cstrong>Make it Gay Sundae\u003c/strong>, served with your choice of ice cream (recommended is the vanilla or Harvey Milk & Honey), house-made bright pink marshmallow fluff, and Fruit Loops cereal. The fluff is the real stand-out in this sundae, adding a nice salty (and very pink) note to balance out the sweetness of the cereal and ice cream.\u003c/p>\n\u003cfigure id=\"attachment_128930\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128930\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce.jpg\" alt=\"The Whos Your Daddy Sundae, made with beer ice cream, house-made frosted peanuts and bourbon caramel sauce.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Who's Your Daddy Sundae, made with beer ice cream, house-made frosted peanuts and bourbon caramel sauce. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Second is the \u003cstrong>Who's Your Daddy Sundae\u003c/strong>, made up of a beer ice cream (made with Anchor Coffee Porter), topped with bourbon caramel sauce, and frosted peanuts (which you could probably eat a whole jar of easily). Imagine a night out with Daddy (we'll let you interpret that however you want) with a nice cold beer and bar nuts.\u003c/p>\n\u003cfigure id=\"attachment_128927\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128927\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Hot-Mess-Sundae.jpg\" alt=\"The Hot Mess Sundae.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Hot Mess Sundae. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Finally, it's the \u003cstrong>Hot Mess Sundae\u003c/strong>, which is vanilla ice cream with marshmallow fluff, banana, and butterscotch, topped with a single cherry. There's a lot going on, but like any hot mess, is still very much lovable.\u003c/p>\n\u003cp>Each sundae is between $8 and $9 and will be available at their shop in the Mission.\u003c/p>\n\u003cfigure id=\"attachment_128929\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128929\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-alongside-the-Humphry-Slocombe-condoms-which-are-also-available-for-Pride.jpg\" alt=\"The Whos Your Daddy Sundae, alongside the Humphry Slocombe condoms, which are also available for Pride.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-alongside-the-Humphry-Slocombe-condoms-which-are-also-available-for-Pride.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-alongside-the-Humphry-Slocombe-condoms-which-are-also-available-for-Pride-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-alongside-the-Humphry-Slocombe-condoms-which-are-also-available-for-Pride-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-alongside-the-Humphry-Slocombe-condoms-which-are-also-available-for-Pride-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-alongside-the-Humphry-Slocombe-condoms-which-are-also-available-for-Pride-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-alongside-the-Humphry-Slocombe-condoms-which-are-also-available-for-Pride-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-alongside-the-Humphry-Slocombe-condoms-which-are-also-available-for-Pride-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-alongside-the-Humphry-Slocombe-condoms-which-are-also-available-for-Pride-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-alongside-the-Humphry-Slocombe-condoms-which-are-also-available-for-Pride-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-alongside-the-Humphry-Slocombe-condoms-which-are-also-available-for-Pride-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-alongside-the-Humphry-Slocombe-condoms-which-are-also-available-for-Pride-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Who's Your Daddy Sundae, alongside the Humphry Slocombe condoms, which are also available for Pride. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And while you’re there, be sure to ask for one of their Humphry Slocombe condoms!\u003c/p>\n\u003cfigure id=\"attachment_128915\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128915\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Pride-Donuts-are-glazed-with-a-champagne-frosting.jpg\" alt=\"The Very Berry Pride Donuts are glazed with a champagne frosting.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donuts-are-glazed-with-a-champagne-frosting.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donuts-are-glazed-with-a-champagne-frosting-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donuts-are-glazed-with-a-champagne-frosting-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donuts-are-glazed-with-a-champagne-frosting-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donuts-are-glazed-with-a-champagne-frosting-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donuts-are-glazed-with-a-champagne-frosting-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donuts-are-glazed-with-a-champagne-frosting-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donuts-are-glazed-with-a-champagne-frosting-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donuts-are-glazed-with-a-champagne-frosting-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donuts-are-glazed-with-a-champagne-frosting-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donuts-are-glazed-with-a-champagne-frosting-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Very Berry Pride Donuts are glazed with a champagne frosting. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Very Berry Pride Donut with Champagne Glaze: \u003ca href=\"https://dynamodonut.com/\">Dynamo Donut & Coffee\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Dynamo+Donut+%26+Coffee/@37.7530753,-122.4098402,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e495d04f423:0xe1a1be29e9a2ff2d!8m2!3d37.7530711!4d-122.4076515\">2760 24th St, San Francisco\u003c/a>\u003c/p>\n\u003cp>No stranger to inventive flavors, Dynamo Donut will be offering a special Pride donut to join its already delicious donut ranks.\u003c/p>\n\u003cp>This year, their Pride donut is called \u003cstrong>Very Berry Pride\u003c/strong> and is a blueberry and strawberry donut (the berries are baked into the donut itself; just take a bite to see the proof). The donut is then topped with a generous amount of champagne glaze, just to add a little more decadence.\u003c/p>\n\u003cfigure id=\"attachment_128914\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128914\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Pride-Donut-from-Dynamo-Donut.jpg\" alt=\"Very Berry Pride Donut from Dynamo Donut.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donut-from-Dynamo-Donut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donut-from-Dynamo-Donut-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donut-from-Dynamo-Donut-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donut-from-Dynamo-Donut-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donut-from-Dynamo-Donut-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donut-from-Dynamo-Donut-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donut-from-Dynamo-Donut-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donut-from-Dynamo-Donut-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donut-from-Dynamo-Donut-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donut-from-Dynamo-Donut-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donut-from-Dynamo-Donut-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Very Berry Pride Donut from Dynamo Donut. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Very Berry Pride Donuts will only be sold \u003cstrong>Friday June 22 through Sunday June 24\u003c/strong> ($3.50 each), but like any of their donuts, they do sell fast, so it’s recommended you get there earlier during their opening hours to snag yourself one (or two or three) of these ringed beauties. \u003c/p>\n\u003cp>And while you're at it, explore the other monthly special flavors, which include Strawberry Earl Grey, Lemon Meringue, and Pineapple Basil. These will also cost you $3.50.\u003c/p>\n\u003cp>Word also has it that Dynamo has some exciting partnership flavors in the works, so post-Pride, keep your eyes peeled and get your stomach ready.\u003c/p>\n\u003cfigure id=\"attachment_129010\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California.jpg\" alt=\"The Melt will donate a dollar per Magic Melt sold during Pride Month to Equality California.\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129010\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Melt will donate a dollar per Magic Melt sold during Pride Month to Equality California. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>The Magic Melt: \u003ca href=\"https://themelt.com/\">The Melt\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/dir/''/The+Melt,+925+Market+St,+San+Francisco,+CA+94103/@37.7832873,-122.478492,12z/data=!4m8!4m7!1m0!1m5!1m1!1s0x8085807c9584b9b5:0x1d7885320700366c!2m2!1d-122.408452!2d37.783308\">925 Market St, San Francisco\u003c/a>\u003c/p>\n\u003cp>All that glitters is not gold, and in this case, it's actually cheese. Rainbow-colored cheese to be exact. \u003c/p>\n\u003cp>The cheese connoisseurs at The Melt are serving up what they're calling the \"Magic Melt.\" The Magic Melt is a grilled cheese sandwich stuffed with a delectable blend of cheddar, fontina, and muenster cheeses that have been transformed into a very ooey-gooey rainbow. And as if multi-colored cheese wasn't enough to celebrate Pride with, The Melt magicians have also added edible glitter (so you can add a little sparkle to your insides as well). \u003c/p>\n\u003cp>And while you're getting your dose of cheesiness, you'll also be aiding in a really good cause. For every Magic Melt sandwich sold, one dollar will be donated to \u003ca href=\"https://www.eqca.org/about/\">Equality California\u003c/a>, an activism and advocacy group that fights for more LGBTQ rights and visibility.\u003c/p>\n\u003cfigure id=\"attachment_129009\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Magic-Melt-from-the-Melt-is-a-mixtue-of-muenster-cheddar-and-fontina-cheese.jpg\" alt=\"The Magic Melt from the Melt is a mixtue of muenster, cheddar, and fontina cheese.\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129009\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Magic-Melt-from-the-Melt-is-a-mixtue-of-muenster-cheddar-and-fontina-cheese.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Magic-Melt-from-the-Melt-is-a-mixtue-of-muenster-cheddar-and-fontina-cheese-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Magic-Melt-from-the-Melt-is-a-mixtue-of-muenster-cheddar-and-fontina-cheese-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Magic-Melt-from-the-Melt-is-a-mixtue-of-muenster-cheddar-and-fontina-cheese-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Magic-Melt-from-the-Melt-is-a-mixtue-of-muenster-cheddar-and-fontina-cheese-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Magic-Melt-from-the-Melt-is-a-mixtue-of-muenster-cheddar-and-fontina-cheese-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Magic-Melt-from-the-Melt-is-a-mixtue-of-muenster-cheddar-and-fontina-cheese-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Magic-Melt-from-the-Melt-is-a-mixtue-of-muenster-cheddar-and-fontina-cheese-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Magic-Melt-from-the-Melt-is-a-mixtue-of-muenster-cheddar-and-fontina-cheese-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Magic-Melt-from-the-Melt-is-a-mixtue-of-muenster-cheddar-and-fontina-cheese-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Magic-Melt-from-the-Melt-is-a-mixtue-of-muenster-cheddar-and-fontina-cheese-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Magic Melt from the Melt is a mixtue of muenster, cheddar, and fontina cheese. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Magic Melt will be available at both San Francisco Melt locations for all of Pride month; the Melt location located on \u003ca href=\"https://www.google.com/maps/dir/''/The+Melt,+925+Market+St,+San+Francisco,+CA+94103/@37.7832873,-122.478492,12z/data=!4m8!4m7!1m0!1m5!1m1!1s0x8085807c9584b9b5:0x1d7885320700366c!2m2!1d-122.408452!2d37.783308\">Market Street\u003c/a> will be selling the sandwiches during the Pride parade if you need something to fuel that day's festivities. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>And if the above isn’t enough, here’s some bonus drinks and treats to indulge in:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://roohsf.com/\">\u003cstrong>ROOH\u003c/strong>\u003c/a>: Sip for a cause with ROOH’s Soul Sister cocktail which takes gin and local farmers' market fruits and shakes them with lime, mint, and rosemary. The Soul Sister is served with multi-colored ice cubes representing the rainbow. A dollar from each cocktail will be donated to the \u003ca href=\"http://www.sfcenter.org/\">SF LGBT Center\u003c/a>. Available only during Pride Week (June 18-24)\u003c/li>\n\u003cli>\u003ca href=\"https://onemarket.com/\">\u003cstrong>One Market\u003c/strong>\u003c/a>: For the entire month of June, One Market is offering a Pride milkshake called the Harvey Milkshake, as well as a special Pride cocktail called Friends of Dorothy. A dollar from both drinks will be donated to the \u003ca href=\"https://www.reaf-sf.org/\">Richmond Ermet AIDS Foundation (REAF)\u003c/a>.\u003c/li>\n\u003cli>\u003ca href=\"http://hakkasan.com/locations/hakkasan-san-francisco/\">\u003cstrong>Hakkasan\u003c/strong>\u003c/a>: Hakkasan will also be serving a special Pride cocktail called the Escape to Paradise, a tropical rum-based drink. The Escape to Paradise will also only be available during Pride Week.\u003c/li>\n\u003cli>\u003ca href=\"http://www.bluestembrasserie.com/\">\u003cstrong>Bluestem Brasserie\u003c/strong>\u003c/a>: On San Francisco Pride, June 24, Bluestem Brasserie will host a Pride Party on its rooftop terrace overlooking Market Street at 10am, in time to see the Pride Parade itself. \u003ca href=\"https://www.eventbrite.com/e/rooftop-pride-party-tickets-46125722277\">Tickets\u003c/a> are $45 and will feature a cocktail called the Green Lantern--named for the gay comic book superhero.\u003c/li>\n\u003cli>\u003ca href=\"https://www.smittenicecream.com/\">\u003cstrong>Smitten Ice Cream\u003c/strong>\u003c/a>: Head to any Bay Area Smitten Ice Cream shop and pick up a commemorative “Smitten is Smitten” Pride pin--one dollar from every sale will be donated to the SF LGBT Center. If you happen to travel to Los Angeles for Pride month, a dollar from each pin sale there will be donated to the \u003ca href=\"https://lalgbtcenter.org/\">LA LGBT Center\u003c/a>.\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Table Talk: It’s Time for Rosé and Tacos and Cake and Amatriciana Pizza",
"title": "Table Talk: It’s Time for Rosé and Tacos and Cake and Amatriciana Pizza",
"headTitle": "KQED’s Table Talk | Bay Area Bites | KQED Food",
"content": "\u003cp>This week’s highlights should feel a bit summery with news about the Tacolicious guest chef taco lineup and a rosé tasting, plus there’s the Refugee Food Festival, an all-cake dessert menu at Bluestem Brasserie, and where to find amatriciana pizza in SF.\u003c/p>\n\u003cfigure id=\"attachment_128882\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/tacolicious-rooh-new.jpg\" alt=\"Sujan Sarkar of ROOH served a pulled jackfruit masala taco, with pineapple kut, smoked avocado, bikaneri boondi, and baby radish for his Tacolicious guest chef taco.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-128882\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/tacolicious-rooh-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/tacolicious-rooh-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/tacolicious-rooh-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/tacolicious-rooh-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/tacolicious-rooh-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/tacolicious-rooh-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/tacolicious-rooh-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/tacolicious-rooh-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/tacolicious-rooh-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/tacolicious-rooh-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/tacolicious-rooh-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sujan Sarkar of ROOH served a pulled jackfruit masala taco, with pineapple kut, smoked avocado, bikaneri boondi, and baby radish for his Tacolicious guest chef taco. \u003ccite>(Courtesy of Tacolicious)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>The Tacolicious Guest Chef Taco Series Returns\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/934MaFs9bko\">Ferry Plaza Farmer’s Market, San Francisco\u003c/a> (stand outside)\u003cbr>\nJune 14–August 9, Thursdays 10am–2pm\u003c/p>\n\u003cp>Summertime means the \u003cstrong>Tacolicious summer guest chef taco series\u003c/strong> returns to their Ferry Plaza Farmer’s Market stand. Every Thursday, one of San Francisco’s top chefs slings their take on a taco. Coming up on June 14 is Daniel Sudar of \u003ca href=\"https://chinalivesf.com/\">China Live\u003c/a> (Betelnut’s minced chicken taco), June 21 is Monica Martinez of \u003ca href=\"https://www.donbugito.com/\">Don Bugito\u003c/a> (edible insects!), June 28 is Adam Tortosa of \u003ca href=\"http://robinsanfrancisco.com/\">Robin\u003c/a> (miso-roasted sweet potato with Japanese chimichurri), July 7 is Freedom Rains of \u003ca href=\"http://amanosf.com/\">a Mano\u003c/a> (Italy meets Mexico!), and July 12 is Chris Cosentino of \u003ca href=\"http://cockscombsf.com/\">Cockscomb\u003c/a> (could be offal, ha-ha). Check their \u003ca href=\"https://www.tacolicious.com/\">site\u003c/a> and social media channels for more chef updates.\u003c/p>\n\u003cp>All proceeds of each chef’s taco benefits \u003ca href=\"http://www.cuesa.org/\">CUESA\u003c/a> (the Center for Urban Education and Sustainable Agriculture). All Tacolicious locations, including their farmers’ market stand, will be giving away Guest Chef Series “punch cards” for visitors to bring back each week. The market-goers with the most punches will be entered to win a prize of two tickets to a CUESA Cocktail Series event, a local farm tour for two, a CUESA tote bag filled with market goodies, $25 in market coins, and a Tacolicious cookbook. Good luck!\u003c/p>\n\u003cfigure id=\"attachment_128880\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/refugeefestival-new.jpg\" alt=\"Don’t miss the Refugee Food Festival in San Francisco.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-128880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/refugeefestival-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/refugeefestival-new-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/refugeefestival-new-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/refugeefestival-new-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/refugeefestival-new-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/refugeefestival-new-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/refugeefestival-new-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/refugeefestival-new-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/refugeefestival-new-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/refugeefestival-new-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/refugeefestival-new-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Don’t miss the Refugee Food Festival in San Francisco. \u003ccite>(Courtesy of Refugee Food Festival)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>The Refugee Food Festival Comes to San Francisco\u003c/h2>\n\u003cp>\u003ca href=\"https://www.facebook.com/events/620987854904577/permalink/624410277895668/\">Refugee Food Festival\u003c/a>\u003cbr>\nJune 19–23\u003cbr>\nVarious restaurants, San Francisco\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>June 20th is \u003ca href=\"http://www.un.org/en/events/refugeeday/\">World Refugee Day\u003c/a> and the third \u003cstrong>\u003ca href=\"https://www.facebook.com/events/620987854904577/permalink/624410277895668/\">Refugee Food Festival\u003c/a>\u003c/strong> is coming to 14 cities around the world in June—and how fortuitous, the festival in SF (the first stateside location) corresponds with the date! The organization is pairing local chefs and refugee chefs together for five days of pop-up dinners.\u003c/p>\n\u003cp>In San Francisco, the following chefs will participate, cooking alongside refugee chefs:\u003c/p>\n\u003cul>\n\u003cli>Tuesday, June 19: \u003ca href=\"https://hogislandoysters.com/locations/san-francisco\">Hog Island\u003c/a> in the Ferry Building, featuring Pa Wah, a Burmese chef\u003c/li>\n\u003cli>Wednesday, June 20: \u003ca href=\"http://www.tawlasf.com\">Tawla\u003c/a> in the Mission District, featuring Muna, an Iraqi chef\u003c/li>\n\u003cli>Thursday June 21: \u003ca href=\"https://www.dosasf.com/dosa-fillmore\">DOSA on Fillmore\u003c/a>, featuring Anu, a Bhutanese chef\u003c/li>\n\u003cli>Friday, June 22: \u003ca href=\"https://www.sonsaddition.com\">Son’s Addition\u003c/a> in the Mission District, featuring Muna, an Iraqi chef\u003c/li>\n\u003cli>Saturday, June 23: \u003ca href=\"http://jardiniere.com\">Jardinière\u003c/a> in Hayes Valley, featuring Vito, a Senegalese chef\u003c/li>\n\u003c/ul>\n\u003cp>This is not a ticketed event, and reservations can be made via each restaurant's reservation system. A portion of profits from each dinner will be donated to a local organization in the Bay Area promoting integrating refugees into communities.\u003c/p>\n\u003cp>First launched in Paris in 2016, this year’s festival will include more than 100 restaurants in cities like New York, Amsterdam, and Athens that will open their kitchens to refugee chefs from countries including Afghanistan, Iraq, and Syria. Participating restaurants range from casual kitchens to Michelin-star restaurants and many refugee chefs who joined the festival have launched careers in the food industry as a result. The Refugee Food Festival partnered with the \u003ca href=\"http://ggra.org/\">Golden Gate Restaurant Association\u003c/a> on the SF festival.\u003c/p>\n\u003cfigure id=\"attachment_128877\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/arlequin-patio.jpeg\" alt=\"The dreamy patio behind Arlequin.\" width=\"1800\" height=\"1200\" class=\"size-full wp-image-128877\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/arlequin-patio.jpeg 1800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/arlequin-patio-160x107.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/arlequin-patio-800x533.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/arlequin-patio-768x512.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/arlequin-patio-1020x680.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/arlequin-patio-1200x800.jpeg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/arlequin-patio-1180x787.jpeg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/arlequin-patio-960x640.jpeg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/arlequin-patio-240x160.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/arlequin-patio-375x250.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/arlequin-patio-520x347.jpeg 520w\" sizes=\"(max-width: 1800px) 100vw, 1800px\">\u003cfigcaption class=\"wp-caption-text\">The dreamy patio behind Arlequin. \u003ccite>(Courtesy of The Absinthe Group)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>A Rosé Tasting on the Patio at Arlequin Wine Merchant\u003c/h2>\n\u003cp>\u003ca href=\"http://arlequinwinemerchant.com/\">Arlequin Wine Merchant\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/LnGrSvmCn942\">372 Hayes St., San Francisco\u003c/a>\u003cbr>\nSaturday, June 23\u003cbr>\n3pm–6pm\u003cbr>\n$12 tasting\u003c/p>\n\u003cp>Rosé season is in full swing, and \u003cstrong>\u003ca href=\"http://arlequinwinemerchant.com/\">Arlequin Wine Merchant\u003c/a>\u003c/strong> in Hayes Valley has the perfect patio to celebrate on. Which is why you won’t want to miss their \u003cstrong>Rosé Rundown Tasting Event\u003c/strong> on Saturday, June 23. They’re hosting a tasting of 12 still and sparkling rosé wines from the U.S., France, Spain, and Germany. Tickets are just $12 (for 12 tastings), and during the event, you will receive 10% off all bottles of wine sampled at Arlequin Wine Merchant. You’ll be set for the summer!\u003c/p>\n\u003cfigure id=\"attachment_128878\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/bluestem-StrawberryTall-Cake-Madison-Ginnett-new.jpg\" alt=\"Enjoy the Strawberry Tall Cake at Bluestem Brasserie.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-128878\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/bluestem-StrawberryTall-Cake-Madison-Ginnett-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bluestem-StrawberryTall-Cake-Madison-Ginnett-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bluestem-StrawberryTall-Cake-Madison-Ginnett-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bluestem-StrawberryTall-Cake-Madison-Ginnett-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bluestem-StrawberryTall-Cake-Madison-Ginnett-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bluestem-StrawberryTall-Cake-Madison-Ginnett-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bluestem-StrawberryTall-Cake-Madison-Ginnett-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bluestem-StrawberryTall-Cake-Madison-Ginnett-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bluestem-StrawberryTall-Cake-Madison-Ginnett-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bluestem-StrawberryTall-Cake-Madison-Ginnett-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bluestem-StrawberryTall-Cake-Madison-Ginnett-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Enjoy the Strawberry Tall Cake at Bluestem Brasserie. \u003ccite>(Madison Ginnett)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>All-Cake Dessert Menu at Bluestem Brasserie\u003c/h2>\n\u003cp>Bluestem Brasserie\u003cbr>\n\u003ca href=\"https://goo.gl/maps/Hgt35gU8mdt\">1 Yerba Buena Lane, San Francisco\u003c/a>\u003cbr>\nSaturday, June 23 through Labor Day\u003cbr>\nOpen daily from 11am–10pm\u003c/p>\n\u003cp>Let them eat cake! Would a dessert menu full of just cake make you happy? Yeah, me too. Then you’ll want to swing by \u003cstrong>\u003ca href=\"http://www.bluestembrasserie.com/\">Bluestem Brasserie\u003c/a>\u003c/strong> from June 23 through Labor Day (see, you can go by multiple times) as they celebrate their seventh birthday with nothing but cake on the dessert menu. Consulting pastry chef Lori Baker is one heck of a cake-maker, and will include flavors like Honolulu Hangover (chocolate cake, coconut rum filling, toasted coconut meringue) and Strawberry Tall Cake (yellow cake, strawberry cheesecake, strawberry buttercream), plus Banana Ice Cream Cake with peanut butter caramel and peanut brittle (seven in all). $1 from each cake slice sold over the summer will go to CUESA’s Foodwise Kids. Look for more fundraising events coming this summer in their \u003cem>Baking the World a Better Place \u003c/em>campaign.\u003c/p>\n\u003cfigure id=\"attachment_128879\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/amatriciana-tonyspizza-new.jpg\" alt=\"It’s time for amatriciana pizza. The saucy version at Tony’s Pizza Napoletana.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-128879\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/amatriciana-tonyspizza-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/amatriciana-tonyspizza-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/amatriciana-tonyspizza-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/amatriciana-tonyspizza-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/amatriciana-tonyspizza-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/amatriciana-tonyspizza-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/amatriciana-tonyspizza-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/amatriciana-tonyspizza-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/amatriciana-tonyspizza-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/amatriciana-tonyspizza-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/amatriciana-tonyspizza-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">It’s time for amatriciana pizza. The saucy version at Tony’s Pizza Napoletana. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Amatriciana Pizza, the Ultimate Italian Mash-Up\u003c/h2>\n\u003cp>Amatriciana, that much-adored Roman pasta dish of guanciale (cured pork jowl, AKA pure umami), tomato sauce, onion (sometimes, this can be \u003ca href=\"https://www.seriouseats.com/2016/02/origins-history-of-roman-pasta-gricia-amatriciana-carbonara.html\">debated\u003c/a> heavily), and pecorino, with a kick of peperoncino (red chile), is one of the most perfect pasta dishes, especially when it’s served with the traditional choice of bucatini. You can find some good renditions here in SF, but did you know you can also find an \u003cstrong>amatriciana pizza\u003c/strong>? For this amatriciana \u003cem>and\u003c/em> pizza fanatic, it’s a special kind of mash-up heaven.\u003c/p>\n\u003cp>For years, I’ve been enjoying the amatriciana pizza by Sharon Ardiana at \u003cstrong>\u003ca href=\"http://ragazzasf.com/\">Ragazza\u003c/a>\u003c/strong> (311 Divisadero St.), made with tomato, Olli pancetta, Calabrian chilies, pecorino, oregano, and an organic egg ($18). While some folks could cry foul over the pancetta instead of guanciale, just remember, we’re talking about a pizza here. The egg also takes things in another direction, but it’s to the utterly delicious zone, so that’s great. You can also find the amatriciana pie at her pizzeria \u003ca href=\"https://www.gialina.com/\">Gialina\u003c/a> (2842 Diamond St.) in Glen Park.\u003c/p>\n\u003cp>If you want to play the “authentic” amatriciana pizza game, which is kind of ridiculous, but okay, the version at \u003cstrong>\u003ca href=\"http://pizzeriadelfina.com/\">Pizzeria Delfina\u003c/a>\u003c/strong> (multiple locations) is true to the original pasta dish, made with guanciale, chile, tomato, pecorino, and black pepper (which, actually, some people would argue about!). It’s $19, and the deep saucy flavor is like enjoying a bowl of the pasta, but on their tasty crust. Magic.\u003c/p>\n\u003cp>Leave it to the Roman owner of \u003cstrong>\u003ca href=\"http://www.montesacrosf.com/\">Montesacro Pinseria\u003c/a>\u003c/strong> (510 Stevenson St.) in SoMa, Gianluca Legrottaglie, to offer an amatriciana version on their ancient Roman-style pinsa. Certo! Look for the Quadraro, with tomato, guanciale, red onion, hot chile, and of course, pecorino ($19).\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Another location serving an amatriciana pizza is \u003cstrong>\u003ca href=\"http://tonyspizzanapoletana.com\">Tony’s Pizza Napoletana\u003c/a>\u003c/strong> (1570 Stockton St.) in North Beach. Tony Gemignani’s version comes on his California-style crust, and it’s a really saucy pie, almost close to a plate of pasta. His version ($23) comes with sliced Aiello mozzarella, amatriciana tomato sauce with guanciale, onion, olive oil, and grated romano. I recommend a drizzle of his spicy oil on the table to kick things up.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>This week’s highlights should feel a bit summery with news about the Tacolicious guest chef taco lineup and a rosé tasting, plus there’s the Refugee Food Festival, an all-cake dessert menu at Bluestem Brasserie, and where to find amatriciana pizza in SF.\u003c/p>\n\u003cfigure id=\"attachment_128882\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/tacolicious-rooh-new.jpg\" alt=\"Sujan Sarkar of ROOH served a pulled jackfruit masala taco, with pineapple kut, smoked avocado, bikaneri boondi, and baby radish for his Tacolicious guest chef taco.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-128882\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/tacolicious-rooh-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/tacolicious-rooh-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/tacolicious-rooh-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/tacolicious-rooh-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/tacolicious-rooh-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/tacolicious-rooh-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/tacolicious-rooh-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/tacolicious-rooh-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/tacolicious-rooh-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/tacolicious-rooh-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/tacolicious-rooh-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sujan Sarkar of ROOH served a pulled jackfruit masala taco, with pineapple kut, smoked avocado, bikaneri boondi, and baby radish for his Tacolicious guest chef taco. \u003ccite>(Courtesy of Tacolicious)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>The Tacolicious Guest Chef Taco Series Returns\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/934MaFs9bko\">Ferry Plaza Farmer’s Market, San Francisco\u003c/a> (stand outside)\u003cbr>\nJune 14–August 9, Thursdays 10am–2pm\u003c/p>\n\u003cp>Summertime means the \u003cstrong>Tacolicious summer guest chef taco series\u003c/strong> returns to their Ferry Plaza Farmer’s Market stand. Every Thursday, one of San Francisco’s top chefs slings their take on a taco. Coming up on June 14 is Daniel Sudar of \u003ca href=\"https://chinalivesf.com/\">China Live\u003c/a> (Betelnut’s minced chicken taco), June 21 is Monica Martinez of \u003ca href=\"https://www.donbugito.com/\">Don Bugito\u003c/a> (edible insects!), June 28 is Adam Tortosa of \u003ca href=\"http://robinsanfrancisco.com/\">Robin\u003c/a> (miso-roasted sweet potato with Japanese chimichurri), July 7 is Freedom Rains of \u003ca href=\"http://amanosf.com/\">a Mano\u003c/a> (Italy meets Mexico!), and July 12 is Chris Cosentino of \u003ca href=\"http://cockscombsf.com/\">Cockscomb\u003c/a> (could be offal, ha-ha). Check their \u003ca href=\"https://www.tacolicious.com/\">site\u003c/a> and social media channels for more chef updates.\u003c/p>\n\u003cp>All proceeds of each chef’s taco benefits \u003ca href=\"http://www.cuesa.org/\">CUESA\u003c/a> (the Center for Urban Education and Sustainable Agriculture). All Tacolicious locations, including their farmers’ market stand, will be giving away Guest Chef Series “punch cards” for visitors to bring back each week. The market-goers with the most punches will be entered to win a prize of two tickets to a CUESA Cocktail Series event, a local farm tour for two, a CUESA tote bag filled with market goodies, $25 in market coins, and a Tacolicious cookbook. Good luck!\u003c/p>\n\u003cfigure id=\"attachment_128880\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/refugeefestival-new.jpg\" alt=\"Don’t miss the Refugee Food Festival in San Francisco.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-128880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/refugeefestival-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/refugeefestival-new-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/refugeefestival-new-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/refugeefestival-new-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/refugeefestival-new-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/refugeefestival-new-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/refugeefestival-new-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/refugeefestival-new-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/refugeefestival-new-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/refugeefestival-new-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/refugeefestival-new-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Don’t miss the Refugee Food Festival in San Francisco. \u003ccite>(Courtesy of Refugee Food Festival)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>The Refugee Food Festival Comes to San Francisco\u003c/h2>\n\u003cp>\u003ca href=\"https://www.facebook.com/events/620987854904577/permalink/624410277895668/\">Refugee Food Festival\u003c/a>\u003cbr>\nJune 19–23\u003cbr>\nVarious restaurants, San Francisco\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>June 20th is \u003ca href=\"http://www.un.org/en/events/refugeeday/\">World Refugee Day\u003c/a> and the third \u003cstrong>\u003ca href=\"https://www.facebook.com/events/620987854904577/permalink/624410277895668/\">Refugee Food Festival\u003c/a>\u003c/strong> is coming to 14 cities around the world in June—and how fortuitous, the festival in SF (the first stateside location) corresponds with the date! The organization is pairing local chefs and refugee chefs together for five days of pop-up dinners.\u003c/p>\n\u003cp>In San Francisco, the following chefs will participate, cooking alongside refugee chefs:\u003c/p>\n\u003cul>\n\u003cli>Tuesday, June 19: \u003ca href=\"https://hogislandoysters.com/locations/san-francisco\">Hog Island\u003c/a> in the Ferry Building, featuring Pa Wah, a Burmese chef\u003c/li>\n\u003cli>Wednesday, June 20: \u003ca href=\"http://www.tawlasf.com\">Tawla\u003c/a> in the Mission District, featuring Muna, an Iraqi chef\u003c/li>\n\u003cli>Thursday June 21: \u003ca href=\"https://www.dosasf.com/dosa-fillmore\">DOSA on Fillmore\u003c/a>, featuring Anu, a Bhutanese chef\u003c/li>\n\u003cli>Friday, June 22: \u003ca href=\"https://www.sonsaddition.com\">Son’s Addition\u003c/a> in the Mission District, featuring Muna, an Iraqi chef\u003c/li>\n\u003cli>Saturday, June 23: \u003ca href=\"http://jardiniere.com\">Jardinière\u003c/a> in Hayes Valley, featuring Vito, a Senegalese chef\u003c/li>\n\u003c/ul>\n\u003cp>This is not a ticketed event, and reservations can be made via each restaurant's reservation system. A portion of profits from each dinner will be donated to a local organization in the Bay Area promoting integrating refugees into communities.\u003c/p>\n\u003cp>First launched in Paris in 2016, this year’s festival will include more than 100 restaurants in cities like New York, Amsterdam, and Athens that will open their kitchens to refugee chefs from countries including Afghanistan, Iraq, and Syria. Participating restaurants range from casual kitchens to Michelin-star restaurants and many refugee chefs who joined the festival have launched careers in the food industry as a result. The Refugee Food Festival partnered with the \u003ca href=\"http://ggra.org/\">Golden Gate Restaurant Association\u003c/a> on the SF festival.\u003c/p>\n\u003cfigure id=\"attachment_128877\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/arlequin-patio.jpeg\" alt=\"The dreamy patio behind Arlequin.\" width=\"1800\" height=\"1200\" class=\"size-full wp-image-128877\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/arlequin-patio.jpeg 1800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/arlequin-patio-160x107.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/arlequin-patio-800x533.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/arlequin-patio-768x512.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/arlequin-patio-1020x680.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/arlequin-patio-1200x800.jpeg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/arlequin-patio-1180x787.jpeg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/arlequin-patio-960x640.jpeg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/arlequin-patio-240x160.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/arlequin-patio-375x250.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/arlequin-patio-520x347.jpeg 520w\" sizes=\"(max-width: 1800px) 100vw, 1800px\">\u003cfigcaption class=\"wp-caption-text\">The dreamy patio behind Arlequin. \u003ccite>(Courtesy of The Absinthe Group)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>A Rosé Tasting on the Patio at Arlequin Wine Merchant\u003c/h2>\n\u003cp>\u003ca href=\"http://arlequinwinemerchant.com/\">Arlequin Wine Merchant\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/LnGrSvmCn942\">372 Hayes St., San Francisco\u003c/a>\u003cbr>\nSaturday, June 23\u003cbr>\n3pm–6pm\u003cbr>\n$12 tasting\u003c/p>\n\u003cp>Rosé season is in full swing, and \u003cstrong>\u003ca href=\"http://arlequinwinemerchant.com/\">Arlequin Wine Merchant\u003c/a>\u003c/strong> in Hayes Valley has the perfect patio to celebrate on. Which is why you won’t want to miss their \u003cstrong>Rosé Rundown Tasting Event\u003c/strong> on Saturday, June 23. They’re hosting a tasting of 12 still and sparkling rosé wines from the U.S., France, Spain, and Germany. Tickets are just $12 (for 12 tastings), and during the event, you will receive 10% off all bottles of wine sampled at Arlequin Wine Merchant. You’ll be set for the summer!\u003c/p>\n\u003cfigure id=\"attachment_128878\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/bluestem-StrawberryTall-Cake-Madison-Ginnett-new.jpg\" alt=\"Enjoy the Strawberry Tall Cake at Bluestem Brasserie.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-128878\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/bluestem-StrawberryTall-Cake-Madison-Ginnett-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bluestem-StrawberryTall-Cake-Madison-Ginnett-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bluestem-StrawberryTall-Cake-Madison-Ginnett-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bluestem-StrawberryTall-Cake-Madison-Ginnett-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bluestem-StrawberryTall-Cake-Madison-Ginnett-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bluestem-StrawberryTall-Cake-Madison-Ginnett-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bluestem-StrawberryTall-Cake-Madison-Ginnett-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bluestem-StrawberryTall-Cake-Madison-Ginnett-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bluestem-StrawberryTall-Cake-Madison-Ginnett-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bluestem-StrawberryTall-Cake-Madison-Ginnett-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bluestem-StrawberryTall-Cake-Madison-Ginnett-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Enjoy the Strawberry Tall Cake at Bluestem Brasserie. \u003ccite>(Madison Ginnett)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>All-Cake Dessert Menu at Bluestem Brasserie\u003c/h2>\n\u003cp>Bluestem Brasserie\u003cbr>\n\u003ca href=\"https://goo.gl/maps/Hgt35gU8mdt\">1 Yerba Buena Lane, San Francisco\u003c/a>\u003cbr>\nSaturday, June 23 through Labor Day\u003cbr>\nOpen daily from 11am–10pm\u003c/p>\n\u003cp>Let them eat cake! Would a dessert menu full of just cake make you happy? Yeah, me too. Then you’ll want to swing by \u003cstrong>\u003ca href=\"http://www.bluestembrasserie.com/\">Bluestem Brasserie\u003c/a>\u003c/strong> from June 23 through Labor Day (see, you can go by multiple times) as they celebrate their seventh birthday with nothing but cake on the dessert menu. Consulting pastry chef Lori Baker is one heck of a cake-maker, and will include flavors like Honolulu Hangover (chocolate cake, coconut rum filling, toasted coconut meringue) and Strawberry Tall Cake (yellow cake, strawberry cheesecake, strawberry buttercream), plus Banana Ice Cream Cake with peanut butter caramel and peanut brittle (seven in all). $1 from each cake slice sold over the summer will go to CUESA’s Foodwise Kids. Look for more fundraising events coming this summer in their \u003cem>Baking the World a Better Place \u003c/em>campaign.\u003c/p>\n\u003cfigure id=\"attachment_128879\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/amatriciana-tonyspizza-new.jpg\" alt=\"It’s time for amatriciana pizza. The saucy version at Tony’s Pizza Napoletana.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-128879\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/amatriciana-tonyspizza-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/amatriciana-tonyspizza-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/amatriciana-tonyspizza-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/amatriciana-tonyspizza-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/amatriciana-tonyspizza-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/amatriciana-tonyspizza-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/amatriciana-tonyspizza-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/amatriciana-tonyspizza-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/amatriciana-tonyspizza-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/amatriciana-tonyspizza-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/amatriciana-tonyspizza-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">It’s time for amatriciana pizza. The saucy version at Tony’s Pizza Napoletana. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Amatriciana Pizza, the Ultimate Italian Mash-Up\u003c/h2>\n\u003cp>Amatriciana, that much-adored Roman pasta dish of guanciale (cured pork jowl, AKA pure umami), tomato sauce, onion (sometimes, this can be \u003ca href=\"https://www.seriouseats.com/2016/02/origins-history-of-roman-pasta-gricia-amatriciana-carbonara.html\">debated\u003c/a> heavily), and pecorino, with a kick of peperoncino (red chile), is one of the most perfect pasta dishes, especially when it’s served with the traditional choice of bucatini. You can find some good renditions here in SF, but did you know you can also find an \u003cstrong>amatriciana pizza\u003c/strong>? For this amatriciana \u003cem>and\u003c/em> pizza fanatic, it’s a special kind of mash-up heaven.\u003c/p>\n\u003cp>For years, I’ve been enjoying the amatriciana pizza by Sharon Ardiana at \u003cstrong>\u003ca href=\"http://ragazzasf.com/\">Ragazza\u003c/a>\u003c/strong> (311 Divisadero St.), made with tomato, Olli pancetta, Calabrian chilies, pecorino, oregano, and an organic egg ($18). While some folks could cry foul over the pancetta instead of guanciale, just remember, we’re talking about a pizza here. The egg also takes things in another direction, but it’s to the utterly delicious zone, so that’s great. You can also find the amatriciana pie at her pizzeria \u003ca href=\"https://www.gialina.com/\">Gialina\u003c/a> (2842 Diamond St.) in Glen Park.\u003c/p>\n\u003cp>If you want to play the “authentic” amatriciana pizza game, which is kind of ridiculous, but okay, the version at \u003cstrong>\u003ca href=\"http://pizzeriadelfina.com/\">Pizzeria Delfina\u003c/a>\u003c/strong> (multiple locations) is true to the original pasta dish, made with guanciale, chile, tomato, pecorino, and black pepper (which, actually, some people would argue about!). It’s $19, and the deep saucy flavor is like enjoying a bowl of the pasta, but on their tasty crust. Magic.\u003c/p>\n\u003cp>Leave it to the Roman owner of \u003cstrong>\u003ca href=\"http://www.montesacrosf.com/\">Montesacro Pinseria\u003c/a>\u003c/strong> (510 Stevenson St.) in SoMa, Gianluca Legrottaglie, to offer an amatriciana version on their ancient Roman-style pinsa. Certo! Look for the Quadraro, with tomato, guanciale, red onion, hot chile, and of course, pecorino ($19).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Another location serving an amatriciana pizza is \u003cstrong>\u003ca href=\"http://tonyspizzanapoletana.com\">Tony’s Pizza Napoletana\u003c/a>\u003c/strong> (1570 Stockton St.) in North Beach. Tony Gemignani’s version comes on his California-style crust, and it’s a really saucy pie, almost close to a plate of pasta. His version ($23) comes with sliced Aiello mozzarella, amatriciana tomato sauce with guanciale, onion, olive oil, and grated romano. I recommend a drizzle of his spicy oil on the table to kick things up.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Growing California Rice and Almonds Against the Grain",
"title": "Growing California Rice and Almonds Against the Grain",
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"content": "\u003cp>\u003cem>These two crops are often treated like commodities in the state, but Greg Massa and Raquel Krach have prioritized a high-functioning ecosystem on their farm while selling direct to customers.\u003c/em>\u003c/p>\n\u003cp>In his now-weathered, century-old diary, Manuel Fonseca penned an entry in Portuguese about the many challenges he faced as a new immigrant trying to grow rice in California’s Sacramento Valley. Fonseca planted his first crop in 1916 and found himself wrestling with an alarming number of weeds in the paddies.\u003c/p>\n\u003cp>Despite the challenges, the farm survived, and three generations and a century later, his great-grandson Greg Massa is still growing rice, along with his wife Raquel Krach. Although Greg’s father, Manuel Massa Jr., opted to use herbicides, Greg has chosen to farm organically, meaning he’s facing the same weeds as his great-grandfather, which are difficult to remove once he floods his fields with nourishing waters.\u003c/p>\n\u003cp>“We farm organically because we think spraying poison on food and on our environment is wrong,” Massa says. But being an organic rice farm has been anything but easy, requiring Massa and Krach to employ an arsenal of farming techniques: crop rotation, cover crops, field preparation, timely planting, and deep water followed by drought stress to restrain weeds.\u003c/p>\n\u003cp>“Rice is difficult to grow organically with modern varieties that were bred for high inputs of nitrogen and herbicides to kill weeds,” Massa explains. “Sometimes it works, sometimes it doesn’t. We’ve tried using goats, mowing, and spraying vinegar with limited success.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Set on 200 verdant acres in Hamilton City, \u003ca href=\"http://massaorganics.com/\">Massa Organics\u003c/a> farms rice, almonds, sheep, and pigs. Sandwiched between two majestic national forests, the Mendocino and the Plumas, with the Sacramento River at its feet, Massa Organics is 15 miles from the university town of Chico.\u003c/p>\n\u003cfigure id=\"attachment_128779\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/180525-massa-organics-fields-1.jpg\" alt=\"Massa Organics’ rice fields after a winter rain.\" width=\"1200\" height=\"800\" class=\"size-full wp-image-128779\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-fields-1.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-fields-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-fields-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-fields-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-fields-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-fields-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-fields-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-fields-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-fields-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-fields-1-520x347.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Massa Organics’ rice fields after a winter rain. \u003ccite>(Photo courtesy of \u003ca href=\"https://www.instagram.com/massaorganics/\">Massa Organics\u003c/a>.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Though rice, which Massa sells to restaurants in town, is its primary selling staple, the farm also sells its grass-fed ground lamb at the Chico farmers’ market and raw nonpareil almonds, jars of almond butter, lamb, and pork to farmers’ markets in the Bay Area.\u003c/p>\n\u003cp>In a rice industry dominated by larger producers like \u003ca href=\"http://www.lundberg.com/\">Lundberg\u003c/a> (which does its own \u003ca href=\"http://www.lundberg.com/about/\">conservation work\u003c/a>), Massa Organics is the rare independent brand selling directly to its customers through markets, CSAs, and small retail stores using social media as a marketing tool. Rarer still is the Massa approach to farming as a means of ecological work. The couple views each crop as part of a \u003ca href=\"http://massaorganics.com/how-we-grow/\">fully functioning ecosystem\u003c/a>—the rice as part of a pond ecosystem and the almonds part of a woodland ecosystem—that relies on biodiversity and natural relationships for crop health.\u003c/p>\n\u003ch4>\u003cstrong>An Ecological Approach to Farming\u003c/strong>\u003c/h4>\n\u003cp>Massa and Krach both have Masters’ degrees in ecology and moved to the farm in 1997 with hopes of re-thinking his family’s approach to conventional commodity farming. Though they could have entered academia, the pair was inspired by Krach’s agroecology research on Costa Rican tropical tree plantations growing right next to rainforests without harming them.\u003c/p>\n\u003cp>“I was doing my research on this actual plantation and thought, ‘This is kind of weird that I’m doing this in a research-based situation when we have a real farm,’” Krach says. Hoping to engage in applied ecology that made an immediate difference, she convinced Massa they could convert his family farm into a living experiment.\u003c/p>\n\u003cp>“We chose organic farming as a means of doing conservation work because our methods promote biodiversity by mimicking natural ecosystems,” Massa says.\u003c/p>\n\u003cfigure id=\"attachment_128780\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/180525-massa-organics-geese-field.jpg\" alt=\"Snow geese spend a winter morning on the farm in this photo from a drone flying over Massa’s fields.\" width=\"1200\" height=\"800\" class=\"size-full wp-image-128780\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-geese-field.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-geese-field-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-geese-field-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-geese-field-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-geese-field-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-geese-field-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-geese-field-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-geese-field-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-geese-field-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-geese-field-520x347.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Snow geese spend a winter morning on the farm in this photo from a drone flying over Massa’s fields. \u003ccite>(Photo courtesy of \u003ca href=\"https://www.instagram.com/massaorganics/\">Massa Organics\u003c/a>.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Like Massa’s ancestors, he and Krach chose to farm medium-grain \u003ca href=\"https://healthyliving.azcentral.com/nutrition-of-calrose-rice-12230450.html\">Calrose rice\u003c/a>, a versatile variety bred specifically to flourish in California. The result is a sweet, nutty brown rice high in fiber and taste that Charles Phan, executive chef at the renowned San Francisco restaurant \u003ca href=\"http://www.slanteddoor.com/\">The Slanted Door\u003c/a>, serves and swears by. But its taste isn’t the only reason that Massa and Krach chose Calrose over jasmine and basmati varieties.\u003c/p>\n\u003cp>“Small farmers in Thailand sell a little jasmine rice, and they’re reliant on that for their income,” Massa said. “Many generations of Thai farmers worked to select jasmine rice to make it what it is. We decided early on we were not going to grow jasmine or basmati because it felt too much like stealing their genetic heritage.”\u003c/p>\n\u003cp>Soon after taking over, Massa and Krach began to transition the land to organic, eventually diversifying the operation, adding almonds, wheat, and several heritage breeds of animals to the mix. By 2002, the rice operation was certified, and the rest followed over the course of the next eight years. Today, their whole operation is certified organic.\u003c/p>\n\u003ch4>\u003cstrong>Creating a Natural Woodland Environment\u003c/strong>\u003c/h4>\n\u003cp>Integrating heritage animal breeds—Dorper sheep, Gloucestershire Old Spots pigs, and Berkshire pigs—has been an important way to improve the farm’s ecological footprint as well.\u003c/p>\n\u003cfigure id=\"attachment_128781\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/180525-massa-organics-piglets-1.jpg\" alt=\"Some of Massa Organics’ piglets.\" width=\"1200\" height=\"1133\" class=\"size-full wp-image-128781\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-piglets-1.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-piglets-1-160x151.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-piglets-1-800x755.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-piglets-1-768x725.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-piglets-1-1020x963.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-piglets-1-1180x1114.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-piglets-1-960x906.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-piglets-1-240x227.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-piglets-1-375x354.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-piglets-1-520x491.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Some of Massa Organics’ piglets. \u003ccite>(Photo courtesy of \u003ca href=\"https://www.instagram.com/massaorganics/\">Massa Organics\u003c/a>.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Krach and Massa have pioneered a natural grazing pattern for their sheep, converting their 30-acre almond orchard into a natural woodland. Every morning, and sometimes in the afternoons, Massa and Krach move an electric fence to cover a different 6,000- to 8,000-square foot area, guiding 100 Dorper sheep and lambs to a new patch of orchard.\u003c/p>\n\u003cp>Mimicking the ancient patterns of pack herbivores like pronghorn antelope, the sheep graze happily on perennials and other grasses. In the process, the herd replicates a natural woodland ecosystem—one that consists of mature trees, understory plants, large mammals, small mammals, birds, and insects all living in symbiosis that serve the crops well.\u003c/p>\n\u003cp>The woodland environment \u003ca href=\"https://civileats.com/2010/05/26/beeline-to-extinction/\">attracts beneficial insects\u003c/a> that protect against pests, and the grazing animals naturally remove weeds, fertilize the almond trees with their waste, and create a richer soil for insects and thus a richer food source for birds.\u003c/p>\n\u003cp>Massa and Krach pasture their 120 pigs as well. In addition to creating natural fertilizer, Krach says the pigs provide a plowing function for the farmers, digging up stubborn weeds, and are mostly fed rice, wheat, safflower, and hay that is grown on the farm. “They’re part of the cycle,” she says. “If they tear up the ground, we can just plow it and move them out.”\u003c/p>\n\u003cp>Agriculture is intricately connected to the larger web of life for the pair. “Everything we do with the animals is totally counter to mass production,” Krach says. “Letting them live like they should is the only way we can imagine.”\u003c/p>\n\u003cp>Spring is a lively time for Krach, as she manages their animal operations. Most of the 45 ewes are pregnant this time of year and hungrily mow down the tall grasses by at least a foot over three or four hours in the field. Krach finds it hard to go inside when she’s standing in three-foot grass watching her ewes and 11 lambs, the babies frolicking in a beautiful pink sunset.\u003c/p>\n\u003cfigure id=\"attachment_128782\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/180525-massa-organics-sheep-storm-1.jpg\" alt=\"Sheep before an approaching storm.\" width=\"1200\" height=\"1036\" class=\"size-full wp-image-128782\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-sheep-storm-1.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-sheep-storm-1-160x138.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-sheep-storm-1-800x691.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-sheep-storm-1-768x663.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-sheep-storm-1-1020x881.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-sheep-storm-1-1180x1019.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-sheep-storm-1-960x829.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-sheep-storm-1-240x207.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-sheep-storm-1-375x324.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-sheep-storm-1-520x449.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Sheep before an approaching storm. \u003ccite>(Photo courtesy of \u003ca href=\"https://www.instagram.com/massaorganics/\">Massa Organics\u003c/a>.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“It’s pretty idyllic,” Krach says. “It’s hard work, but raising the sheep is fun, and it’s lambing time, so I can’t get enough of them.”\u003c/p>\n\u003cp>Soon, the lambs will go to the farmers’ market to be sold. Krach sees letting the animals go as part of the cycle and hopes to educate omnivores about where their meat comes from. “We hope we can teach people and they can learn about [how we raise animals] by knowing our farm or buying our products,” she says.\u003c/p>\n\u003ch4>\u003cstrong>Water Limitations and an Ecological Lifestyle\u003c/strong>\u003c/h4>\n\u003cp>Almonds, like meat, have often \u003ca href=\"https://www.motherjones.com/environment/2016/09/california-stil-drought-and-almonds-are-still-sucking-lots-water/\">gotten a bad rap\u003c/a> as a water-thirsty crop in drought-ridden California. But as an almond farmer, Massa sees much of that response as scapegoating.\u003c/p>\n\u003cp>“Yes, it takes some water to grow [almonds], but if you look at what you get out of these nuts, [it’s worth it],” he says. “They’re really full of health benefits—they can \u003ca href=\"https://www.healthline.com/health/diabetes/almonds\">regulate your blood sugar\u003c/a> and hold your hunger at bay for several hours. I’d challenge you to find another crop that could do that.”\u003c/p>\n\u003cp>Greg says rice used to have a similarly bad rap. “In terms of water used per serving, rice can be pretty good. Lots of crops use a lot of water, and in most of California, you can’t dry-farm everything.”\u003c/p>\n\u003cfigure id=\"attachment_128777\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/180525-massa-organics-compost-1.jpg\" alt=\"150 tons of compost to be spread on the Massa almond orchards.\" width=\"1200\" height=\"1199\" class=\"size-full wp-image-128777\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-compost-1.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-compost-1-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-compost-1-800x799.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-compost-1-768x767.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-compost-1-1020x1019.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-compost-1-1180x1179.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-compost-1-960x959.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-compost-1-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-compost-1-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-compost-1-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-compost-1-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-compost-1-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-compost-1-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-compost-1-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-compost-1-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-compost-1-150x150.jpg 150w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">150 tons of compost to be spread on the Massa almond orchards. \u003ccite>(Photo courtesy of \u003ca href=\"https://www.instagram.com/massaorganics/\">Massa Organics\u003c/a>.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With two water-intensive crops, Massa Organics is fortunately situated just a few hundred yards from the Sacramento River near its intersection with Stony Creek. Half the land is in an irrigation district with water rights from the river, and the other half of their water comes from what Greg called “very good groundwater,” with minimal sinking of the ground.\u003c/p>\n\u003cp>Massa and Krach’s dedication to ecology and conservation—a view of the bigger picture that goes far beyond profits—has also inspired innovation. They live in a well-insulated, energy-efficient \u003ca href=\"http://massaorganics.com/the-house-that-rice-built\">rice straw-bale farmhouse\u003c/a>, use solar panels to provide approximately 90 percent of the farm’s energy, and use biodiesel made from vegetable oil they recycle from local restaurants to power most of the farm’s vehicles.\u003c/p>\n\u003cp>“Our background in ecology directs everything we do on the land,” Massa says. “We’re always looking to stack enterprises, integrate processes, grow new things, and grow them better.”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>This article was originally published on\u003c/em> \u003ca href=\"https://civileats.com/2018/05/29/growing-california-rice-and-almonds-against-the-grain/\">\u003cem>Civil Eats\u003c/em>\u003c/a>.\u003c/p>\n\n",
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"excerpt": "These two crops are often treated like commodities in the state, but Greg Massa and Raquel Krach have prioritized a high-functioning ecosystem on their farm while selling direct to customers.\r\n\r\n",
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"description": "These two crops are often treated like commodities in the state, but Greg Massa and Raquel Krach have prioritized a high-functioning ecosystem on their farm while selling direct to customers.\r\n\r\n",
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"nprByline": "\u003ca href=\"https://civileats.com/author/dkim/\">Dakota Kim\u003c/a>, \u003ca href=\"https://civileats.com/2018/05/29/growing-california-rice-and-almonds-against-the-grain/\">Civil Eats\u003c/a>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>These two crops are often treated like commodities in the state, but Greg Massa and Raquel Krach have prioritized a high-functioning ecosystem on their farm while selling direct to customers.\u003c/em>\u003c/p>\n\u003cp>In his now-weathered, century-old diary, Manuel Fonseca penned an entry in Portuguese about the many challenges he faced as a new immigrant trying to grow rice in California’s Sacramento Valley. Fonseca planted his first crop in 1916 and found himself wrestling with an alarming number of weeds in the paddies.\u003c/p>\n\u003cp>Despite the challenges, the farm survived, and three generations and a century later, his great-grandson Greg Massa is still growing rice, along with his wife Raquel Krach. Although Greg’s father, Manuel Massa Jr., opted to use herbicides, Greg has chosen to farm organically, meaning he’s facing the same weeds as his great-grandfather, which are difficult to remove once he floods his fields with nourishing waters.\u003c/p>\n\u003cp>“We farm organically because we think spraying poison on food and on our environment is wrong,” Massa says. But being an organic rice farm has been anything but easy, requiring Massa and Krach to employ an arsenal of farming techniques: crop rotation, cover crops, field preparation, timely planting, and deep water followed by drought stress to restrain weeds.\u003c/p>\n\u003cp>“Rice is difficult to grow organically with modern varieties that were bred for high inputs of nitrogen and herbicides to kill weeds,” Massa explains. “Sometimes it works, sometimes it doesn’t. We’ve tried using goats, mowing, and spraying vinegar with limited success.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Set on 200 verdant acres in Hamilton City, \u003ca href=\"http://massaorganics.com/\">Massa Organics\u003c/a> farms rice, almonds, sheep, and pigs. Sandwiched between two majestic national forests, the Mendocino and the Plumas, with the Sacramento River at its feet, Massa Organics is 15 miles from the university town of Chico.\u003c/p>\n\u003cfigure id=\"attachment_128779\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/180525-massa-organics-fields-1.jpg\" alt=\"Massa Organics’ rice fields after a winter rain.\" width=\"1200\" height=\"800\" class=\"size-full wp-image-128779\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-fields-1.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-fields-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-fields-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-fields-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-fields-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-fields-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-fields-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-fields-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-fields-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-fields-1-520x347.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Massa Organics’ rice fields after a winter rain. \u003ccite>(Photo courtesy of \u003ca href=\"https://www.instagram.com/massaorganics/\">Massa Organics\u003c/a>.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Though rice, which Massa sells to restaurants in town, is its primary selling staple, the farm also sells its grass-fed ground lamb at the Chico farmers’ market and raw nonpareil almonds, jars of almond butter, lamb, and pork to farmers’ markets in the Bay Area.\u003c/p>\n\u003cp>In a rice industry dominated by larger producers like \u003ca href=\"http://www.lundberg.com/\">Lundberg\u003c/a> (which does its own \u003ca href=\"http://www.lundberg.com/about/\">conservation work\u003c/a>), Massa Organics is the rare independent brand selling directly to its customers through markets, CSAs, and small retail stores using social media as a marketing tool. Rarer still is the Massa approach to farming as a means of ecological work. The couple views each crop as part of a \u003ca href=\"http://massaorganics.com/how-we-grow/\">fully functioning ecosystem\u003c/a>—the rice as part of a pond ecosystem and the almonds part of a woodland ecosystem—that relies on biodiversity and natural relationships for crop health.\u003c/p>\n\u003ch4>\u003cstrong>An Ecological Approach to Farming\u003c/strong>\u003c/h4>\n\u003cp>Massa and Krach both have Masters’ degrees in ecology and moved to the farm in 1997 with hopes of re-thinking his family’s approach to conventional commodity farming. Though they could have entered academia, the pair was inspired by Krach’s agroecology research on Costa Rican tropical tree plantations growing right next to rainforests without harming them.\u003c/p>\n\u003cp>“I was doing my research on this actual plantation and thought, ‘This is kind of weird that I’m doing this in a research-based situation when we have a real farm,’” Krach says. Hoping to engage in applied ecology that made an immediate difference, she convinced Massa they could convert his family farm into a living experiment.\u003c/p>\n\u003cp>“We chose organic farming as a means of doing conservation work because our methods promote biodiversity by mimicking natural ecosystems,” Massa says.\u003c/p>\n\u003cfigure id=\"attachment_128780\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/180525-massa-organics-geese-field.jpg\" alt=\"Snow geese spend a winter morning on the farm in this photo from a drone flying over Massa’s fields.\" width=\"1200\" height=\"800\" class=\"size-full wp-image-128780\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-geese-field.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-geese-field-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-geese-field-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-geese-field-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-geese-field-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-geese-field-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-geese-field-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-geese-field-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-geese-field-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-geese-field-520x347.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Snow geese spend a winter morning on the farm in this photo from a drone flying over Massa’s fields. \u003ccite>(Photo courtesy of \u003ca href=\"https://www.instagram.com/massaorganics/\">Massa Organics\u003c/a>.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Like Massa’s ancestors, he and Krach chose to farm medium-grain \u003ca href=\"https://healthyliving.azcentral.com/nutrition-of-calrose-rice-12230450.html\">Calrose rice\u003c/a>, a versatile variety bred specifically to flourish in California. The result is a sweet, nutty brown rice high in fiber and taste that Charles Phan, executive chef at the renowned San Francisco restaurant \u003ca href=\"http://www.slanteddoor.com/\">The Slanted Door\u003c/a>, serves and swears by. But its taste isn’t the only reason that Massa and Krach chose Calrose over jasmine and basmati varieties.\u003c/p>\n\u003cp>“Small farmers in Thailand sell a little jasmine rice, and they’re reliant on that for their income,” Massa said. “Many generations of Thai farmers worked to select jasmine rice to make it what it is. We decided early on we were not going to grow jasmine or basmati because it felt too much like stealing their genetic heritage.”\u003c/p>\n\u003cp>Soon after taking over, Massa and Krach began to transition the land to organic, eventually diversifying the operation, adding almonds, wheat, and several heritage breeds of animals to the mix. By 2002, the rice operation was certified, and the rest followed over the course of the next eight years. Today, their whole operation is certified organic.\u003c/p>\n\u003ch4>\u003cstrong>Creating a Natural Woodland Environment\u003c/strong>\u003c/h4>\n\u003cp>Integrating heritage animal breeds—Dorper sheep, Gloucestershire Old Spots pigs, and Berkshire pigs—has been an important way to improve the farm’s ecological footprint as well.\u003c/p>\n\u003cfigure id=\"attachment_128781\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/180525-massa-organics-piglets-1.jpg\" alt=\"Some of Massa Organics’ piglets.\" width=\"1200\" height=\"1133\" class=\"size-full wp-image-128781\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-piglets-1.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-piglets-1-160x151.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-piglets-1-800x755.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-piglets-1-768x725.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-piglets-1-1020x963.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-piglets-1-1180x1114.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-piglets-1-960x906.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-piglets-1-240x227.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-piglets-1-375x354.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-piglets-1-520x491.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Some of Massa Organics’ piglets. \u003ccite>(Photo courtesy of \u003ca href=\"https://www.instagram.com/massaorganics/\">Massa Organics\u003c/a>.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Krach and Massa have pioneered a natural grazing pattern for their sheep, converting their 30-acre almond orchard into a natural woodland. Every morning, and sometimes in the afternoons, Massa and Krach move an electric fence to cover a different 6,000- to 8,000-square foot area, guiding 100 Dorper sheep and lambs to a new patch of orchard.\u003c/p>\n\u003cp>Mimicking the ancient patterns of pack herbivores like pronghorn antelope, the sheep graze happily on perennials and other grasses. In the process, the herd replicates a natural woodland ecosystem—one that consists of mature trees, understory plants, large mammals, small mammals, birds, and insects all living in symbiosis that serve the crops well.\u003c/p>\n\u003cp>The woodland environment \u003ca href=\"https://civileats.com/2010/05/26/beeline-to-extinction/\">attracts beneficial insects\u003c/a> that protect against pests, and the grazing animals naturally remove weeds, fertilize the almond trees with their waste, and create a richer soil for insects and thus a richer food source for birds.\u003c/p>\n\u003cp>Massa and Krach pasture their 120 pigs as well. In addition to creating natural fertilizer, Krach says the pigs provide a plowing function for the farmers, digging up stubborn weeds, and are mostly fed rice, wheat, safflower, and hay that is grown on the farm. “They’re part of the cycle,” she says. “If they tear up the ground, we can just plow it and move them out.”\u003c/p>\n\u003cp>Agriculture is intricately connected to the larger web of life for the pair. “Everything we do with the animals is totally counter to mass production,” Krach says. “Letting them live like they should is the only way we can imagine.”\u003c/p>\n\u003cp>Spring is a lively time for Krach, as she manages their animal operations. Most of the 45 ewes are pregnant this time of year and hungrily mow down the tall grasses by at least a foot over three or four hours in the field. Krach finds it hard to go inside when she’s standing in three-foot grass watching her ewes and 11 lambs, the babies frolicking in a beautiful pink sunset.\u003c/p>\n\u003cfigure id=\"attachment_128782\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/180525-massa-organics-sheep-storm-1.jpg\" alt=\"Sheep before an approaching storm.\" width=\"1200\" height=\"1036\" class=\"size-full wp-image-128782\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-sheep-storm-1.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-sheep-storm-1-160x138.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-sheep-storm-1-800x691.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-sheep-storm-1-768x663.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-sheep-storm-1-1020x881.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-sheep-storm-1-1180x1019.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-sheep-storm-1-960x829.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-sheep-storm-1-240x207.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-sheep-storm-1-375x324.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-sheep-storm-1-520x449.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Sheep before an approaching storm. \u003ccite>(Photo courtesy of \u003ca href=\"https://www.instagram.com/massaorganics/\">Massa Organics\u003c/a>.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“It’s pretty idyllic,” Krach says. “It’s hard work, but raising the sheep is fun, and it’s lambing time, so I can’t get enough of them.”\u003c/p>\n\u003cp>Soon, the lambs will go to the farmers’ market to be sold. Krach sees letting the animals go as part of the cycle and hopes to educate omnivores about where their meat comes from. “We hope we can teach people and they can learn about [how we raise animals] by knowing our farm or buying our products,” she says.\u003c/p>\n\u003ch4>\u003cstrong>Water Limitations and an Ecological Lifestyle\u003c/strong>\u003c/h4>\n\u003cp>Almonds, like meat, have often \u003ca href=\"https://www.motherjones.com/environment/2016/09/california-stil-drought-and-almonds-are-still-sucking-lots-water/\">gotten a bad rap\u003c/a> as a water-thirsty crop in drought-ridden California. But as an almond farmer, Massa sees much of that response as scapegoating.\u003c/p>\n\u003cp>“Yes, it takes some water to grow [almonds], but if you look at what you get out of these nuts, [it’s worth it],” he says. “They’re really full of health benefits—they can \u003ca href=\"https://www.healthline.com/health/diabetes/almonds\">regulate your blood sugar\u003c/a> and hold your hunger at bay for several hours. I’d challenge you to find another crop that could do that.”\u003c/p>\n\u003cp>Greg says rice used to have a similarly bad rap. “In terms of water used per serving, rice can be pretty good. Lots of crops use a lot of water, and in most of California, you can’t dry-farm everything.”\u003c/p>\n\u003cfigure id=\"attachment_128777\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/180525-massa-organics-compost-1.jpg\" alt=\"150 tons of compost to be spread on the Massa almond orchards.\" width=\"1200\" height=\"1199\" class=\"size-full wp-image-128777\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-compost-1.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-compost-1-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-compost-1-800x799.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-compost-1-768x767.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-compost-1-1020x1019.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-compost-1-1180x1179.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-compost-1-960x959.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-compost-1-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-compost-1-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-compost-1-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-compost-1-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-compost-1-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-compost-1-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-compost-1-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-compost-1-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180525-massa-organics-compost-1-150x150.jpg 150w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">150 tons of compost to be spread on the Massa almond orchards. \u003ccite>(Photo courtesy of \u003ca href=\"https://www.instagram.com/massaorganics/\">Massa Organics\u003c/a>.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With two water-intensive crops, Massa Organics is fortunately situated just a few hundred yards from the Sacramento River near its intersection with Stony Creek. Half the land is in an irrigation district with water rights from the river, and the other half of their water comes from what Greg called “very good groundwater,” with minimal sinking of the ground.\u003c/p>\n\u003cp>Massa and Krach’s dedication to ecology and conservation—a view of the bigger picture that goes far beyond profits—has also inspired innovation. They live in a well-insulated, energy-efficient \u003ca href=\"http://massaorganics.com/the-house-that-rice-built\">rice straw-bale farmhouse\u003c/a>, use solar panels to provide approximately 90 percent of the farm’s energy, and use biodiesel made from vegetable oil they recycle from local restaurants to power most of the farm’s vehicles.\u003c/p>\n\u003cp>“Our background in ecology directs everything we do on the land,” Massa says. “We’re always looking to stack enterprises, integrate processes, grow new things, and grow them better.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>This article was originally published on\u003c/em> \u003ca href=\"https://civileats.com/2018/05/29/growing-california-rice-and-almonds-against-the-grain/\">\u003cem>Civil Eats\u003c/em>\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "50 Best Restaurants in Sonoma County 2018",
"title": "50 Best Restaurants in Sonoma County 2018",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>There’s certainly no shortage of “best” restaurants in Sonoma County, a region known as much for culinary excellence as it is for the quality of its wines and the beauty of its landscape. So in a way, the task was simple as we selected local chefs and restaurants that continually offer up dishes beyond compare.\u003c/p>\n\u003cp>Yet even as we wrote why a specific restaurant deserved special praise (drooling a little along the way), it was hard to keep our minds off that little corner bistro that serves a great Reuben, the popular cafe with that perfect little salad, or an always-full restaurant that somehow fell off the radar. That’s part of what makes Sonoma so special — there are surprising food finds to discover around every corner.\u003c/p>\n\u003cp>We present 50 of our favorite restaurants for everyday eats, special occasions, family outings, and quick bites.\u003c/p>\n\u003cfigure id=\"attachment_128729\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128729\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/PARADISE_SUSHI_ALLYOUCANEAT_777514-1024x751.jpg\" alt=\"All-You-Can Eat Sushi: Paradise, Santa Rosa\" width=\"1024\" height=\"751\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/PARADISE_SUSHI_ALLYOUCANEAT_777514-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/PARADISE_SUSHI_ALLYOUCANEAT_777514-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/PARADISE_SUSHI_ALLYOUCANEAT_777514-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/PARADISE_SUSHI_ALLYOUCANEAT_777514-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/PARADISE_SUSHI_ALLYOUCANEAT_777514-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/PARADISE_SUSHI_ALLYOUCANEAT_777514-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/PARADISE_SUSHI_ALLYOUCANEAT_777514-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/PARADISE_SUSHI_ALLYOUCANEAT_777514-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/PARADISE_SUSHI_ALLYOUCANEAT_777514-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">All-You-Can Eat Sushi: Paradise, Santa Rosa \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>All-You-Can Eat Sushi: Paradise, Santa Rosa: \u003c/strong>Sometime you just need more California rolls than any human should really consume. All-youcan- eat sushi and rolls for lunch and dinner may not have the panache of pricier raw fish, but sometimes utility sushi does the job. Solidly done, with pennypincher pricing. \u003cem>119 Fourth St., Santa Rosa, 707-542-4582, \u003ca href=\"http://paradisesushi.net/\">paradisesushi.net\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128711\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128711\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/CJ1230_ELDORADOKITCHEN04_589131-1024x682.jpg\" alt=\"Bar to See Winemakers: El Dorado Kitchen, Sonoma\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/CJ1230_ELDORADOKITCHEN04_589131-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CJ1230_ELDORADOKITCHEN04_589131-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CJ1230_ELDORADOKITCHEN04_589131-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CJ1230_ELDORADOKITCHEN04_589131-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CJ1230_ELDORADOKITCHEN04_589131-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CJ1230_ELDORADOKITCHEN04_589131-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CJ1230_ELDORADOKITCHEN04_589131-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CJ1230_ELDORADOKITCHEN04_589131-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CJ1230_ELDORADOKITCHEN04_589131-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Bar to See Winemakers: El Dorado Kitchen, Sonoma \u003ccite>(Courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bar to See Winemakers: El Dorado Kitchen, Sonoma: \u003c/strong>The seven chairs at the marble bar are a favorite hangout for the many winemakers in the Sonoma and Sonoma Valley area — particularly so during harvest. Talent from Sebastiani, Buena Vista, and other nearby wineries converge here in the afternoons, usually drinking, what else, beer. \u003cem>405 1st St. W., Sonoma, 707996-3030, \u003ca href=\"http://eldoradosonoma.com/\">eldoradosonoma.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128700\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128700\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/AJ0201_VALENTINESCOCKTAILS_06_860525-1024x747.jpg\" alt=\"Belly Up to the Bar: Geyserville Gun Club\" width=\"1024\" height=\"747\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0201_VALENTINESCOCKTAILS_06_860525-1024x747.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0201_VALENTINESCOCKTAILS_06_860525-1024x747-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0201_VALENTINESCOCKTAILS_06_860525-1024x747-800x584.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0201_VALENTINESCOCKTAILS_06_860525-1024x747-768x560.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0201_VALENTINESCOCKTAILS_06_860525-1024x747-1020x744.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0201_VALENTINESCOCKTAILS_06_860525-1024x747-960x700.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0201_VALENTINESCOCKTAILS_06_860525-1024x747-240x175.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0201_VALENTINESCOCKTAILS_06_860525-1024x747-375x274.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0201_VALENTINESCOCKTAILS_06_860525-1024x747-520x379.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Belly Up to the Bar: Geyserville Gun Club \u003ccite>(Alvin Jornada / The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Belly Up to the Bar: Geyserville Gun Club:\u003c/strong> The best-kept secret in Wine Country is this unassuming Geyserville bar that once served as an Odd Fellows Hall. It’s been transformed into an eclectic catch-all hangout for the post-winery set, winemakers, local chefs, and in-the-know gastronomes who sidle up to the historic bar for wildly creative cocktails or Olympia beer from a can. Chef Dino Bugica (Diavola) is behind the menu of low-brow hot dog creations (try the Tijuana with bacon, jalapeno, fried onions, and pickled pineapple), fresh oysters, pork belly ramen, and Korean tacos. \u003cem>21025 Geyserville Ave., Geyserville, 707-8140036, \u003ca href=\"http://geyservillegunclub.com/\">geyservillegunclub.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128733\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128733\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/TRADINGPOST_810961-1024x645.jpg\" alt=\"Bread Basket: Trading Post, Cloverdale\" width=\"1024\" height=\"645\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/TRADINGPOST_810961-1024x645.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/TRADINGPOST_810961-1024x645-160x101.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/TRADINGPOST_810961-1024x645-800x504.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/TRADINGPOST_810961-1024x645-768x484.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/TRADINGPOST_810961-1024x645-1020x642.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/TRADINGPOST_810961-1024x645-960x605.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/TRADINGPOST_810961-1024x645-240x151.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/TRADINGPOST_810961-1024x645-375x236.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/TRADINGPOST_810961-1024x645-520x328.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Bread Basket: Trading Post, Cloverdale \u003ccite>(Courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bread Basket: Trading Post, Cloverdale:\u003c/strong> Rather than a tummy-filling distraction, the bread service at this charming raw-wood-trimmed cafe is a star of the meal. That’s because partner-chef Aaron Arabian has his very own bakery, viewed through a glass wall off the dining room. He bakes daily and constantly changes his breadboard lineup, sending out such a generous array of slices and rolls that it’s a bargain for $6. One evening, we might score superb brandied onion rolls, potato-arugula focaccia, pumpkin rye, and rosemary pain d’epi for spreading with silky cultured butter; on another, we might salivate over French baguette, artisanal sourdough country loaf, seeded rye, and sweet fruit-nut bread. \u003cem>102 S. Cloverdale Blvd., Cloverdale, 707-8946483, \u003ca href=\"http://thepostcloverdale.com/\">thepostcloverdale.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128723\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128723\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/JB1101_BRASS_001_847961-1024x654.jpg\" alt=\"Channeling Julia: Brass Rabbit, Healdsburg \" width=\"1024\" height=\"654\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB1101_BRASS_001_847961-1024x654.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB1101_BRASS_001_847961-1024x654-160x102.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB1101_BRASS_001_847961-1024x654-800x511.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB1101_BRASS_001_847961-1024x654-768x491.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB1101_BRASS_001_847961-1024x654-1020x651.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB1101_BRASS_001_847961-1024x654-960x613.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB1101_BRASS_001_847961-1024x654-240x153.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB1101_BRASS_001_847961-1024x654-375x240.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB1101_BRASS_001_847961-1024x654-520x332.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Channeling Julia: Brass Rabbit, Healdsburg \u003ccite>(John Burgess/The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Channeling Julia: Brass Rabbit, Healdsburg: \u003c/strong>Julia Child’s claim to fame was bringing French cuisine to a Jello mold nation in the early 1960s. We’ve come a long way in 50 years, but classic dishes like her boeuf Bourguignon and lobster Thermidor deserve a revival, and chef Shane McAnelly is doing just that. With a restaurant that’s part Wine Country and part La Grenouille, diners sup on daily specials like bouillabaise, shrimp with cocktail sauce, rabbit pot pie, Dungeness Crab Louie, and bavette steak with creamed Swiss chard. \u003cem>109 Plaza St., Healdsburg, 707-473-8580, \u003ca href=\"http://thebrassrabbithealdsburg.com/\">thebrassrabbithealdsburg.com\u003c/a> \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128713\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128713\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/girlandfigcheese-1024x682.jpg\" alt=\"Cheese Fest: The Girl and the Fig, Sonoma\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/girlandfigcheese-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/girlandfigcheese-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/girlandfigcheese-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/girlandfigcheese-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/girlandfigcheese-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/girlandfigcheese-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/girlandfigcheese-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/girlandfigcheese-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/girlandfigcheese-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Cheese Fest: The Girl and the Fig, Sonoma \u003ccite>(Rayna Greenberg - One Hungry Jew)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Cheese Fest: The Girl and the Fig, Sonoma: \u003c/strong>So many Sonoma County restaurants offer cheese plates these days, it’s become a Wine Country signature. But restaurateur Sondra Bernstein says she was the first to put together the platters 20 years ago, and now, she runs an entire Salon de Fromage as part of her menu, offering more than a dozen platters such as the Fromage Tower of six weekly changing cheese selections, seasonal fruit, spiced nuts, olives, Mano Formate cured meats and charcuterie, her own fig food condiments, and baguettes. \u003cem>1206 E. Macarthur St., Ste. 3, Sonoma, 707-938-3634, \u003ca href=\"http://thegirlandthefig.com/\">thegirlandthefig.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128699\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128699\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/AJ0121_BIRDANDTHEBOTTLE_06_764819-1024x682.jpg\" alt=\"Date Night: Bird and Bottle, Santa Rosa\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0121_BIRDANDTHEBOTTLE_06_764819-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0121_BIRDANDTHEBOTTLE_06_764819-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0121_BIRDANDTHEBOTTLE_06_764819-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0121_BIRDANDTHEBOTTLE_06_764819-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0121_BIRDANDTHEBOTTLE_06_764819-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0121_BIRDANDTHEBOTTLE_06_764819-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0121_BIRDANDTHEBOTTLE_06_764819-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0121_BIRDANDTHEBOTTLE_06_764819-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0121_BIRDANDTHEBOTTLE_06_764819-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Date Night: Bird and Bottle, Santa Rosa \u003ccite>(Alvin Jornada / The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Date Night: Bird and Bottle, Santa Rosa: \u003c/strong>An ambitious mashup of Jewish, Southern, and Korean comfort classics may seem like a stretch for a romantic night out, but in the hands of chef Mark Stark, even schmaltz can be sexy. With a luxe interior in just the shade of light gray that makes any complexion glow, a list of cocktails to get each other giggling, plenty of raw oysters, and a ramen matzoh ball soup to cure any marital misgivings, we’ll pretty much guarantee a smile the morning after. Did we mention the chicken liver mousse with cracklings, thrice-fried potatoes, fried cheese curds, and pastrami steamed buns? Excellent consolation even if your date is a dud. If you’re missing your old date-night favorite, Willi’s Wine Bar, since its tragic loss in the fires, the restaurant’s famous Tunisian roasted carrots and arugula and Endive salad make appearances on the B&B menu. \u003cem>1055 Fourth St., Santa Rosa, 707-568-4000, \u003ca href=\"http://birdandthebottle.com/\">birdandthebottle.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128708\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128708\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/CG0220_FARMHOUSEINN26_722540-1024x682.jpg\" alt=\"Duck, Duck, Duck: Farmhouse Inn Restaurant, Forestville\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/CG0220_FARMHOUSEINN26_722540-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CG0220_FARMHOUSEINN26_722540-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CG0220_FARMHOUSEINN26_722540-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CG0220_FARMHOUSEINN26_722540-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CG0220_FARMHOUSEINN26_722540-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CG0220_FARMHOUSEINN26_722540-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CG0220_FARMHOUSEINN26_722540-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CG0220_FARMHOUSEINN26_722540-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CG0220_FARMHOUSEINN26_722540-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Duck, Duck, Duck: Farmhouse Inn Restaurant, Forestville \u003ccite>(Charlie Gesell)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Duck, Duck, Duck: Farmhouse Inn Restaurant, Forestville: \u003c/strong>Duck is a Sonoma County staple — ubiquitous, actually — but we can never, ever get tired of how the local poultry is presented at this classy, Michelin-starred destination. That’s because chef Steve Litke changes his recipes often for his expertly toothtender, richly flavored bird. One evening, it may be smoked duck breast with silky foie gras on brioche sweetened with poached quince, while another evening may bring duck breast moistened in spicy red wine mole sauce atop polenta and collards. Recently, we were wooed by crispy-skin Peking-style duck, glazed in ginger plum sauce and perched on farro verde and spiced greens dotted with soy braised Alba mushrooms. As you may deduce, this is truly dynamite duck. \u003cem>7871 River Road, Forestville, 707-887-3300, \u003ca href=\"http://farmhouseinn.com/\">farmhouseinn.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128727\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128727\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/John-Ash-Co.s-Front-Room-Bar-and-Lounge-1024x650.jpg\" alt=\"Eating Out for the Holidays: John Ash & Co, Santa Rosa\" width=\"1024\" height=\"650\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/John-Ash-Co.s-Front-Room-Bar-and-Lounge-1024x650.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/John-Ash-Co.s-Front-Room-Bar-and-Lounge-1024x650-160x102.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/John-Ash-Co.s-Front-Room-Bar-and-Lounge-1024x650-800x508.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/John-Ash-Co.s-Front-Room-Bar-and-Lounge-1024x650-768x488.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/John-Ash-Co.s-Front-Room-Bar-and-Lounge-1024x650-1020x647.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/John-Ash-Co.s-Front-Room-Bar-and-Lounge-1024x650-960x609.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/John-Ash-Co.s-Front-Room-Bar-and-Lounge-1024x650-240x152.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/John-Ash-Co.s-Front-Room-Bar-and-Lounge-1024x650-375x238.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/John-Ash-Co.s-Front-Room-Bar-and-Lounge-1024x650-520x330.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Eating Out for the Holidays: John Ash & Co, Santa Rosa \u003ccite>(Courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Eating Out for the Holidays: John Ash & Co, Santa Rosa:\u003c/strong> Why bother fussing over a holiday meal when chef Tom Schmidt can do it so much better? Personally, we’d far rather be sipping a Negroni and eating pan-seared Liberty Duck confit hash with fresh duck eggs and pan-seared foie gras than wrestling to get an overly salted ham and boxed mashed potatoes on the table before the kids melt down. John Ash & Co., the birthplace of Wine Country dining, gets it so right with their inspired brunch, lunch, and dinner menus for Easter, Christmas, Thanksgiving, and New Year’s, featuring seasonal produce and locally sourced meats in a calm, stress-free environment (we love the vineyard views). Holidays are stressful enough without figuring out how to make bananas Foster French toast on your own. So don’t. \u003cem>4350 Barnes Road, Santa Rosa, 707-527-7687, \u003ca href=\"http://vintnersinn.com/dining\">vintnersinn.com/dining\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128717\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128717\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/JB0126_SINGLETHREAD_033_813535-1024x686.jpg\" alt=\"Fancy Pants: Single Thread, Healdsburg\" width=\"1024\" height=\"686\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0126_SINGLETHREAD_033_813535-1024x686.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0126_SINGLETHREAD_033_813535-1024x686-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0126_SINGLETHREAD_033_813535-1024x686-800x536.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0126_SINGLETHREAD_033_813535-1024x686-768x515.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0126_SINGLETHREAD_033_813535-1024x686-1020x683.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0126_SINGLETHREAD_033_813535-1024x686-960x643.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0126_SINGLETHREAD_033_813535-1024x686-240x161.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0126_SINGLETHREAD_033_813535-1024x686-375x251.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0126_SINGLETHREAD_033_813535-1024x686-520x348.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Fancy Pants: Single Thread, Healdsburg \u003ccite>(John Burgess/The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Fancy Pants: Single Thread, Healdsburg: \u003c/strong>A restaurant experience that costs as much as a flat-screen television isn’t for everyone, but for those once-in-a-lifetime occasions, there’s pretty much no better pick in Sonoma County. Chef Kyle Connaughton spent years dreaming of a bespoke dining experience that embraces Japanese micro-seasonality, an artist’s attention to color and texture, and the unique terroir of the farm he runs with wife Katina. The quiet, minimalist interior lets the food do all the talking. Entering a world so perfectly ordered and eating food so perfectly executed is an experience that you won’t soon forget — if ever. \u003cem>131 North St., Healdsburg, 707-723-4646, \u003ca href=\"http://singlethreadfarms.com/\">singlethreadfarms.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128714\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128714\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/handline_fishtacos-1-1024x751.jpg\" alt=\"Fish Tacos: Handline, Sebastopol\" width=\"1024\" height=\"751\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/handline_fishtacos-1-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/handline_fishtacos-1-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/handline_fishtacos-1-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/handline_fishtacos-1-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/handline_fishtacos-1-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/handline_fishtacos-1-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/handline_fishtacos-1-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/handline_fishtacos-1-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/handline_fishtacos-1-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Fish Tacos: Handline, Sebastopol \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Fish Tacos: Handline, Sebastopol:\u003c/strong> This classic Baja dish is part of the fabric of California, and a bellwether for any restaurant that serves them. It’s a simple beach shack snack that can go so terribly wrong. Fortunately, Handline does everything right, from the locally sourced rockfish to a light beer battering, crispy shaved cabbage, chipotle aioli, lime, and avocado. What sets these tacos apart from most others are the corn tortillas made from scratch right at the restaurant, not from pre-made masa, but from stone-ground corn. \u003cem>935 Gravenstein Highway S., Sebastopol, 707-827-3744, \u003ca href=\"http://handline.com/\">handline.com\u003c/a> \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128716\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128716\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/HI16_PHARMACY_BEETBREAD_774048-1-1024x768.jpg\" alt=\"Fix You Right Up: Pharmacy, Santa Rosa\" width=\"1024\" height=\"768\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI16_PHARMACY_BEETBREAD_774048-1-1024x768.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI16_PHARMACY_BEETBREAD_774048-1-1024x768-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI16_PHARMACY_BEETBREAD_774048-1-1024x768-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI16_PHARMACY_BEETBREAD_774048-1-1024x768-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI16_PHARMACY_BEETBREAD_774048-1-1024x768-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI16_PHARMACY_BEETBREAD_774048-1-1024x768-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI16_PHARMACY_BEETBREAD_774048-1-1024x768-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI16_PHARMACY_BEETBREAD_774048-1-1024x768-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI16_PHARMACY_BEETBREAD_774048-1-1024x768-520x390.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Fix You Right Up: Pharmacy, Santa Rosa \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Fix You Right Up: Pharmacy, Santa Rosa:\u003c/strong> Thoughtfully crafted foods that nourish and enrich, rather than deplete, is the mission of this former pharmacy-turned-cafe. Sunny egg salad sandwiches with artisan bread, luxurious chop salads with roasted chicken, and an insanely delicious almond milk lassi with turmeric and ginger are favorites. It’s a perfect quick pitstop that won’t leave you with an afternoon of regret. \u003cem>990 Sonoma Ave., #1, Santa Rosa, 707-978-2801, \u003ca href=\"http://thepharmacysonomacounty.com/\">thepharmacysonomacounty.com\u003c/a> \u003c/em>(Photo by Heather Irwin)\u003c/p>\n\u003cfigure id=\"attachment_128709\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128709\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/CityGarden007-1024x683.jpg\" alt=\"Food with a Hole: City Garden Doughnuts, Santa Rosa\" width=\"1024\" height=\"683\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/CityGarden007-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CityGarden007-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CityGarden007-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CityGarden007-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CityGarden007-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CityGarden007-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CityGarden007-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CityGarden007-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CityGarden007-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Food with a Hole: City Garden Doughnuts, Santa Rosa \u003ccite>(Courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Food with a Hole: City Garden Doughnuts, Santa Rosa:\u003c/strong> These aren’t workaday donuts or wacky cereal-coated marshmallow-dipped curiosities that are more fun to look at than eat. Instead, City Garden takes a more subtle approach. Using intensely flavored glazes made with fresh fruit (pucker-worthy lemons, huckleberries, and strawberries top the list), dark chocolate, sprinkles, and even a bit of bacon atop pillowy brioche, “donut” hardly seems a worthy enough moniker. Regardless, there’s always a new flavor for the season, and cake donuts are new to the lineup. Just make sure to get in line early, or you’ll go home empty handed. And no one wants that. \u003cem>1200 Fourth St., Santa Rosa, 707-595-1932, \u003ca href=\"http://facebook.com/CityGardenDoughnuts\">facebook.com/CityGardenDoughnuts\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128728\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128728\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/LIFE_778714-1024x683.jpg\" alt=\"For a Crowd: Franchetti's Wood Fire Kitchen, Santa Rosa\" width=\"1024\" height=\"683\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/LIFE_778714-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/LIFE_778714-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/LIFE_778714-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/LIFE_778714-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/LIFE_778714-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/LIFE_778714-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/LIFE_778714-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/LIFE_778714-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/LIFE_778714-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">For a Crowd: Franchetti's Wood Fire Kitchen, Santa Rosa \u003ccite>(Erik Castro/for The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>For a Crowd: Franchetti's Wood Fire Kitchen, Santa Rosa: \u003c/strong>As a combo fast-casual restaurant and catering kitchen, this industrial-chic spot is perfect for impromptu groups or planned private events. Just push together some tables, order a slew of spectacular thin crust wood-fired Neapolitan-style pizzas, then amuse your crew playing Ping-Pong, watching a game, or conquering the little putting green. The Cal-cuisine is superb, as shareable plates like succulent slow-braised roasted pork shoulder, juicy fried chicken, and pasta pomodoro with organic quinoa spaghetti in chunky, garlicky tomato sauce. There’s a pizza and pasta kids’ menu, too, and extra fun for adults: the topnotch wine list and vermouth cocktails. \u003cem>1229 N. Dutton Ave., Santa Rosa, 707-526-1229, \u003ca href=\"http://franchettis.com/\">franchettis.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128737\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128737\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/WISHBONE093_712915-1024x682.jpg\" alt=\"For the Brunch Bunch: Wishbone, Petaluma\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/WISHBONE093_712915-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/WISHBONE093_712915-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/WISHBONE093_712915-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/WISHBONE093_712915-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/WISHBONE093_712915-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/WISHBONE093_712915-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/WISHBONE093_712915-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/WISHBONE093_712915-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/WISHBONE093_712915-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">For the Brunch Bunch: Wishbone, Petaluma \u003ccite>(Courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>For the Brunch Bunch: Wishbone, Petaluma:\u003c/strong> Everyday is brunch day at this soulful Petaluma eatery run by husband and wife ranchers Miriam Donaldson and Josh Norwitt. Sublime farm-to-table eggs Benny, biscuits, and gravy are all served daily from 8 a.m. to 2:30 p.m. A full bar includes generous mimosas, Bloody Marys with house pickles, and a whiskeyspiked coffee makes the morning all the more enjoyable. \u003cem>841 Petaluma Blvd. N., Petaluma, 707-763-2663, \u003ca href=\"http://wishbonepetaluma.com/\">wishbonepetaluma.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128722\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128722\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/JB0929_REEL_004_842962-1024x650.jpg\" alt=\"Fresh Catch: Reel Fish Shop & Grill, Sonoma\" width=\"1024\" height=\"650\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0929_REEL_004_842962-1024x650.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0929_REEL_004_842962-1024x650-160x102.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0929_REEL_004_842962-1024x650-800x508.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0929_REEL_004_842962-1024x650-768x488.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0929_REEL_004_842962-1024x650-1020x647.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0929_REEL_004_842962-1024x650-960x609.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0929_REEL_004_842962-1024x650-240x152.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0929_REEL_004_842962-1024x650-375x238.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0929_REEL_004_842962-1024x650-520x330.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Fresh Catch: Reel Fish Shop & Grill, Sonoma \u003ccite>(John Burgess/The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Fresh Catch: Reel Fish Shop & Grill, Sonoma: \u003c/strong>You wouldn’t expect such premium food — especially fresh fish — in this rather beat-up- looking stone, corrugated metal, and clapboard building dating back to 1906. Yet chef Aiki Terashima trained at Morimoto, so amid the live music that blasts through the joint most nights, you can nibble excellent ahi poke, macadamia-crusted halibut slathered in creamy kung pao sauce, and a Japanese salmon curry that takes two days to come together. And though you dine at plank wood tables on metal chairs inside, and on picnic tables outside, the kitchen lovingly prepares luxuries like excellent seared scallop risotto in spicy poblano sauce. \u003cem>401 Grove St., Sonoma, 707-343-0044, \u003ca href=\"http://thereelfishshop.com/\">thereelfishshop.com\u003c/a> (Photo by John Burgess)\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128726\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128726\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/JL0811_ELMOLINOCENTRAL_523141-1024x682.jpg\" alt=\"Kitchen Cachet: El Molino Central, Sonoma\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/JL0811_ELMOLINOCENTRAL_523141-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JL0811_ELMOLINOCENTRAL_523141-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JL0811_ELMOLINOCENTRAL_523141-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JL0811_ELMOLINOCENTRAL_523141-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JL0811_ELMOLINOCENTRAL_523141-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JL0811_ELMOLINOCENTRAL_523141-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JL0811_ELMOLINOCENTRAL_523141-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JL0811_ELMOLINOCENTRAL_523141-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JL0811_ELMOLINOCENTRAL_523141-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Kitchen Cachet: El Molino Central, Sonoma \u003ccite>(Courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Kitchen Cachet: El Molino Central, Sonoma: \u003c/strong>Everything is handcrafted at this teeny Mexican café, from homemade masa for tortillas, to the beef, pork, and apple picadillo stuffed in a chile relleno slathered in walnut sour cream sauce and pomegranate. We mean teeny, too — you watch the cooks at work just steps away as you order at the counter, and then stroll through the kitchen itself to get to the only seating, on a parking lot patio. \u003cem>11 Central Ave., Sonoma, 707-939-1010, \u003ca href=\"http://elmolinocentral.com/\">elmolinocentral.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128705\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128705\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/BS_062916_AMYS4_787038-1024x721.jpg\" alt=\"Mindful Fast Food: Amy's Drive Thru, Rohnert Park\" width=\"1024\" height=\"721\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/BS_062916_AMYS4_787038-1024x721.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/BS_062916_AMYS4_787038-1024x721-160x113.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/BS_062916_AMYS4_787038-1024x721-800x563.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/BS_062916_AMYS4_787038-1024x721-768x541.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/BS_062916_AMYS4_787038-1024x721-1020x718.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/BS_062916_AMYS4_787038-1024x721-960x676.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/BS_062916_AMYS4_787038-1024x721-240x169.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/BS_062916_AMYS4_787038-1024x721-375x264.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/BS_062916_AMYS4_787038-1024x721-520x366.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Mindful Fast Food: Amy's Drive Thru, Rohnert Park \u003ccite>(BETH SCHLANKER/ The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Mindful Fast Food: Amy's Drive Thru, Rohnert Park: \u003c/strong>Drive-thru doesn’t have to be a dirty word. Amy’s meatless burgers, crispy fries, and burritos are kid-friendly and the vegan milkshakes (made with coconut milk) are addictive. If you’re looking for something a little less carb-loaded, seasonal salads with beets, quinoa, and baked tofu are fresh as a daisy. Organic breakfast yogurt parfaits, cinnamon rolls, and veggie sausage sandwiches are a go-to. \u003cem>58 Golf Course Dr., Rohnert Park, 707-755-3629, \u003ca href=\"http://amysdrivethru.com/\">amysdrivethru.com\u003c/a> \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128701\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128701\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/AJ0601_MEDITERRANEANJEWISHTABLE_10_781819-1024x682.jpg\" alt=\"Neighborhood Joint: Spinster Sisters, Santa Rosa\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0601_MEDITERRANEANJEWISHTABLE_10_781819-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0601_MEDITERRANEANJEWISHTABLE_10_781819-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0601_MEDITERRANEANJEWISHTABLE_10_781819-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0601_MEDITERRANEANJEWISHTABLE_10_781819-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0601_MEDITERRANEANJEWISHTABLE_10_781819-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0601_MEDITERRANEANJEWISHTABLE_10_781819-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0601_MEDITERRANEANJEWISHTABLE_10_781819-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0601_MEDITERRANEANJEWISHTABLE_10_781819-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0601_MEDITERRANEANJEWISHTABLE_10_781819-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Neighborhood Joint: Spinster Sisters, Santa Rosa \u003ccite>(Alvin Jornada)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Neighborhood Joint: Spinster Sisters, Santa Rosa: \u003c/strong>The cornerstone of the SOFA restaurant scene, chef Liza Hinman’s modern comfort food showcases the best of Sonoma County, inspired by world cuisine. Here, Hinman is able to gently tie flavors together with spice, texture, or theme in a loose bow, rather than an unmanageable knot of confused ideas. \u003cem>401 South A St., Santa Rosa, 707-528-7100, \u003ca href=\"http://thespinstersisters.com/\">thespinstersisters.com\u003c/a>. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128720\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128720\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/JB0607_LASALLELE_002_830434-1024x754.jpg\" alt=\"Old-World Elegance: La Salette, Sonoma\" width=\"1024\" height=\"754\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0607_LASALLELE_002_830434-1024x754.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0607_LASALLELE_002_830434-1024x754-160x118.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0607_LASALLELE_002_830434-1024x754-800x589.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0607_LASALLELE_002_830434-1024x754-768x566.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0607_LASALLELE_002_830434-1024x754-1020x751.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0607_LASALLELE_002_830434-1024x754-960x707.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0607_LASALLELE_002_830434-1024x754-240x177.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0607_LASALLELE_002_830434-1024x754-375x276.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0607_LASALLELE_002_830434-1024x754-520x383.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Old-World Elegance: La Salette, Sonoma \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Old-World Elegance: La Salette, Sonoma: \u003c/strong>Chef-owner Manuel Azevedo has been crafting his sophisticated Portuguese cuisine here for 20 years, and it just keeps getting better, with signatures like succulent wood oven-seared day boat scallops in a dark gold crust of crumbled chouriço (chorizo) alongside sweet potato puree, leek confit, and molho cru (chimichurri). \u003cem>452 First St. E., Suite H, Sonoma, 707-938-1927, \u003ca href=\"http://lasaletterestaurant.com/\">lasaletterestaurant.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128735\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-full wp-image-128735\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/WalterHansel034-1-1.jpg\" alt=\"Ooh-la-la: Walter Hansel Wine & Bistro, Santa Rosa\" width=\"800\" height=\"645\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/WalterHansel034-1-1.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/WalterHansel034-1-1-160x129.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/WalterHansel034-1-1-768x619.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/WalterHansel034-1-1-240x194.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/WalterHansel034-1-1-375x302.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/WalterHansel034-1-1-520x419.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Ooh-la-la: Walter Hansel Wine & Bistro, Santa Rosa \u003ccite>(Chris Hardy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ooh-la-la: Walter Hansel Wine & Bistro, Santa Rosa: \u003c/strong>Chef Saul Barragan is traditionally trained, and it shows in his masterful touch with classics like Pernod-kissed escargot à la Bourguignonne, brandyrich lobster bisque en croute, and sumptuous Coquilles St. Jacques, the scallops bathed in white wine truffle cream sauce and topped in Gruyère, poached baby leeks, and shiitakes. The signature salad is particularly magnifique, in a tumble of confit duck gizzards with frisée, lardons, sautéed wild mushrooms, bacon vinaigrette, and a coddled organic egg. Still, Barragan adds contemporary flair. Oyster ceviche arrives dressed in Peruvian aji amarillo cream, lime, chive, and Japanese tobiko, while pan-seared foie gras is decorated in African grains of paradise, compressed Fuyu persimmon, and pomegranate gastrique. \u003cem>3535 Guerneville Road, Santa Rosa, 707-5466462, \u003ca href=\"http://walterhanselbistro.com/\">walterhanselbistro.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128738\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128738\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/ZAZU074_866430-1024x682.jpg\" alt=\"Pig Out: Zazu, Sebastopol\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/ZAZU074_866430-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/ZAZU074_866430-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/ZAZU074_866430-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/ZAZU074_866430-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/ZAZU074_866430-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/ZAZU074_866430-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/ZAZU074_866430-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/ZAZU074_866430-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/ZAZU074_866430-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Pig Out: Zazu, Sebastopol \u003ccite>(Chris Hardy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pig Out: Zazu, Sebastopol:\u003c/strong> You don’t get to be the King and Queen of Pork by serving fish. Sebastopol restaurateurs John Stewart and Duskie Estes have devoted their lives and their restaurant to all things porka- licious, from their coveted Black Pig Bacon, featured a la carte or in the Black Pig Sour (bacon bourbon) cocktail to house-made salumi, Rodeo Jax (caramel popcorn with bacon), pig sugo and roasted bone marrow with hog-jaw bacon jam. The couple also raise their own pigs and were named the 2011 winners of the Cochon 555 pig-centric culinary competition, gaining them a lifetime reign over the pork kingdom. \u003cem>6770 McKinley St., #150, Sebastopol, 707-523-4814, \u003ca href=\"http://zazukitchen.com/\">zazukitchen.com\u003c/a> \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128734\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128734\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/VALETTE342_723952-1024x682.jpg\" alt=\"Place to Take Your Parents (So They Can Pay): Valette, Healdsburg\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/VALETTE342_723952-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/VALETTE342_723952-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/VALETTE342_723952-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/VALETTE342_723952-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/VALETTE342_723952-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/VALETTE342_723952-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/VALETTE342_723952-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/VALETTE342_723952-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/VALETTE342_723952-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Place to Take Your Parents (So They Can Pay): Valette, Healdsburg \u003ccite>(Chris Hardy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Place to Take Your Parents (So They Can Pay): Valette, Healdsburg:\u003c/strong> Even though we all pretend to reach for our wallets when the bill comes, Dad will always be the fastest draw in the Visa showdown. Valette is our “impress the parents” destination — it’s all about the swanky but not stuffy vibe. Foie gras and kaffir lime snow? Check. A medium-rare Wagyu steak? Of course. Scallops en croute served with beurre blanc caviar sauce? Why, yes. Coat and tie required? Not a chance. We recommend the chef’s tasting menu to really show your newfound sophistication, but you can also go à la carte, or sit at the bar and nibble on mushroom fondue while pondering the epic wine list. \u003cem>344 Center St., Healdsburg, 707-473-0946, \u003ca href=\"http://valettehealdsburg.com/\">valettehealdsburg.com\u003c/a> \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128718\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128718\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/JB0215_CHICKENPHARM_004_861445-1024x673.jpg\" alt=\"Private Dining Room: Chicken Pharm, Petaluma\" width=\"1024\" height=\"673\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0215_CHICKENPHARM_004_861445-1024x673.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0215_CHICKENPHARM_004_861445-1024x673-160x105.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0215_CHICKENPHARM_004_861445-1024x673-800x526.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0215_CHICKENPHARM_004_861445-1024x673-768x505.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0215_CHICKENPHARM_004_861445-1024x673-1020x670.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0215_CHICKENPHARM_004_861445-1024x673-960x631.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0215_CHICKENPHARM_004_861445-1024x673-240x158.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0215_CHICKENPHARM_004_861445-1024x673-375x246.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0215_CHICKENPHARM_004_861445-1024x673-520x342.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Private Dining Room: Chicken Pharm, Petaluma \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Private Dining Room: Chicken Pharm, Petaluma: \u003c/strong>Cutely called The Coop, the PDR at this chicken-centric eatery sits behind sliding wood barn doors next to the main dining room, and welcomes in a farmhouse chic vibe with wood tables, lounge seating, plush couches, three big-screen TVs, and hanging barn lamps. May we suggest ordering party platters of juicy fried buttermilk chicken for your group of up to 45 guests? \u003cem>132 Keller St., Petaluma, 707-543-1278, \u003ca href=\"http://chickenpharm.com/\">chickenpharm.com\u003c/a> \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128706\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128706\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/CC0430_DIAVOLA_SALSICCIAPIZZA_689921-1024x679.jpg\" alt=\"Radical Rustic: Diavola Pizzeria, Geyserville\" width=\"1024\" height=\"679\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0430_DIAVOLA_SALSICCIAPIZZA_689921-1024x679.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0430_DIAVOLA_SALSICCIAPIZZA_689921-1024x679-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0430_DIAVOLA_SALSICCIAPIZZA_689921-1024x679-800x530.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0430_DIAVOLA_SALSICCIAPIZZA_689921-1024x679-768x509.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0430_DIAVOLA_SALSICCIAPIZZA_689921-1024x679-1020x676.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0430_DIAVOLA_SALSICCIAPIZZA_689921-1024x679-960x637.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0430_DIAVOLA_SALSICCIAPIZZA_689921-1024x679-240x159.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0430_DIAVOLA_SALSICCIAPIZZA_689921-1024x679-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0430_DIAVOLA_SALSICCIAPIZZA_689921-1024x679-520x345.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Radical Rustic: Diavola Pizzeria, Geyserville \u003ccite>(Christopher Chung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Radical Rustic: Diavola Pizzeria, Geyserville:\u003c/strong> At first glance, this Italian jewel housed in an historic 1900s brick building offers a traditional farmstyle Italian menu. Chef-owner Dino Bugica spent more than 10 years in Italy, after all, learning the art of butchery and cucina povera (comfort food). Yet study his ingredients, and you’ll discover some wow, in surprising recipes such as potato gnocchi with fennel, peas, green garlic, asparagus, fava tips, ricotta di bufala, and — wait for it — smoked salmon and kumquat. Neapolitan-style pizzas are a specialty, pulled out of a wood-fire oven, but how’s this for oomph: the Dictator pie is topped in marinated rib-eye, garlic, mozzarella, scallions, Serrano chiles, kimchi, Kewpie mayo, and shichimi pepper. \u003cem>21021 Geyserville Ave., Geyserville, 707-814-0111, \u003ca href=\"http://diavolapizzeria.com/\">diavolapizzeria.com\u003c/a> \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128721\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128721\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/jb0611_ramen_001-1024x693.jpg\" alt=\"Ramen Addicted: Ramen Gaijin, Sebastopol\" width=\"1024\" height=\"693\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb0611_ramen_001-1024x693.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb0611_ramen_001-1024x693-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb0611_ramen_001-1024x693-800x541.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb0611_ramen_001-1024x693-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb0611_ramen_001-1024x693-1020x690.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb0611_ramen_001-1024x693-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb0611_ramen_001-1024x693-240x162.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb0611_ramen_001-1024x693-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb0611_ramen_001-1024x693-520x352.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Ramen Addicted: Ramen Gaijin, Sebastopol \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ramen Addicted: Ramen Gaijin, Sebastopol: \u003c/strong>With dashi in their veins and ramen on their minds, chefs Matthew Williams and Moishe Hahn-Schuman bring together authentic Japanese ramen recipes and techniques with of-the-moment produce for a distinctly Sonoma County izakaya experience. Gaijin’s ramen bowls are filled with homemade miso, chicken and pork broth, house-made noodles, crispy pork belly, perfectly cooked hardboiled and pickled eggs, exotic mushrooms, and bits of pickled kimchi. This seemingly simple concoction is anything but, with days dedicated to preparing its labor-intensive ingredients. Slurp all you want as a sign of appreciation, just this once. The fragrant smell of meat grilling on charcoal is almost hypnotizing, so we suggest sitting at the kitchen bar if possible to enjoy some yakitori, or grilled skewers of meat and veggies.\u003cem> 6948 Sebastopol Ave., Sebastopol, 707-827-3609, \u003ca href=\"http://ramengaijin.com/\">ramengaijin.com\u003c/a> \u003c/em>(Photo by John Burgess)\u003c/p>\n\u003cfigure id=\"attachment_128730\" class=\"wp-caption aligncenter\" style=\"max-width: 937px\">\u003cimg class=\"size-full wp-image-128730\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/PASCALINE-937x800.jpg\" alt=\"Reason to Get Up in the Morning: Pascaline, Sebastopol\" width=\"937\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/PASCALINE-937x800.jpg 937w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/PASCALINE-937x800-160x137.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/PASCALINE-937x800-800x683.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/PASCALINE-937x800-768x656.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/PASCALINE-937x800-240x205.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/PASCALINE-937x800-375x320.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/PASCALINE-937x800-520x444.jpg 520w\" sizes=\"(max-width: 937px) 100vw, 937px\">\u003cfigcaption class=\"wp-caption-text\">Reason to Get Up in the Morning: Pascaline, Sebastopol \u003ccite>(Reason to Get Up in the Morning: Pascaline, Sebastopol)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Reason to Get Up in the Morning: Pascaline, Sebastopol: \u003c/strong>Real-deal French pastries by French patissieres who aren’t afraid of butter. The croissants are a must-order, but don’t stop there. Faves include Kouign-Amann so flakey you’ll be wearing as much as you’ve eaten, breakfast brioche, and canneles. Lunch salads, sandwiches, and bowls are heartier fare. \u003cem>4552 Gravenstein Highway N., Sebastopol, 707-823-3122, \u003ca href=\"http://pascalinepatisserieandcafe.com/\">pascalinepatisserieandcafe.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128703\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128703\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/AJ1008_STORMYSSPIRITSSUPPER_10_800304-1024x682.jpg\" alt=\"Retro Roadhouse: Stormy's Spirits & Supper, Petaluma\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1008_STORMYSSPIRITSSUPPER_10_800304-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1008_STORMYSSPIRITSSUPPER_10_800304-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1008_STORMYSSPIRITSSUPPER_10_800304-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1008_STORMYSSPIRITSSUPPER_10_800304-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1008_STORMYSSPIRITSSUPPER_10_800304-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1008_STORMYSSPIRITSSUPPER_10_800304-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1008_STORMYSSPIRITSSUPPER_10_800304-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1008_STORMYSSPIRITSSUPPER_10_800304-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1008_STORMYSSPIRITSSUPPER_10_800304-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Retro Roadhouse: Stormy's Spirits & Supper, Petaluma \u003ccite>(Alvin Jornada / The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Retro Roadhouse: Stormy's Spirits & Supper, Petaluma: \u003c/strong>This former hotel turned laid-back restaurant and lounge has been around since 1854, smack in the middle of nowhere dairy country. Owned by the Cramer family, the weathered redwood and stone-clad oasis attracts savvy diners who know they can get a mouthwatering meal for a nearly ridiculous bargain, featuring local produce and premium beef. Imagine a beautiful, 22-ounce slab of prime rib for $38, complete with salad, potato, vegetables, French bread, and homemade clam chowder stocked with lots of seafood, and vegetables in tomato-kissed broth. Weary travelers, be thee well fed, indeed. \u003cem>6650 Bloomfield Road, Petaluma, 707-7950127, \u003ca href=\"http://stormysrestaurant.com/\">stormysrestaurant.com\u003c/a> \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128731\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128731\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/perchplow_dando_chix_best-1024x751-1024x751.jpg\" alt=\"Scene to be Seen: Perch and Plow, Santa Rosa\" width=\"1024\" height=\"751\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/perchplow_dando_chix_best-1024x751-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/perchplow_dando_chix_best-1024x751-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/perchplow_dando_chix_best-1024x751-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/perchplow_dando_chix_best-1024x751-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/perchplow_dando_chix_best-1024x751-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/perchplow_dando_chix_best-1024x751-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/perchplow_dando_chix_best-1024x751-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/perchplow_dando_chix_best-1024x751-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/perchplow_dando_chix_best-1024x751-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Scene to be Seen: Perch and Plow, Santa Rosa \u003ccite>(Courtesy of Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Scene to be Seen: Perch and Plow, Santa Rosa: \u003c/strong>Downtown Santa Rosa’s newest restaurant is also one of the most Instagram-worthy. Soft, natural light makes selfies glow; sleek, modern design creates a stunning backdrop; and Bud Snow murals are on trend — as are whimsical cocktails featuring the likes of dill foam and strawberry balsamic shrub. And then there’s the food. Chef Mike Mullins creates small-bite plates with big flavors and a kaleidoscope of colors, despite a postage-stamp-sized kitchen. Cozy tables in the side dining rooms make for quiet canoodling. \u003cem>900 Courthouse Square, Santa Rosa, 707-541-6896, \u003ca href=\"http://perchandplow.com/\">perchandplow.com\u003c/a> \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128704\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128704\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/bs_032614_CafeLaHaye8-1024x682.jpg\" alt=\"Small But Mighty: Café la Haye, Sonoma\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/bs_032614_CafeLaHaye8-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bs_032614_CafeLaHaye8-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bs_032614_CafeLaHaye8-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bs_032614_CafeLaHaye8-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bs_032614_CafeLaHaye8-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bs_032614_CafeLaHaye8-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bs_032614_CafeLaHaye8-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bs_032614_CafeLaHaye8-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bs_032614_CafeLaHaye8-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Small But Mighty: Café la Haye, Sonoma \u003ccite>(Beth Schlanker)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Small But Mighty: Café la Haye, Sonoma: \u003c/strong>With just 30 seats and a tiny bar, this iconic Sonoma Plaza bistro also operates out of a closet-size kitchen. But oh, what wonders emerge under owner Saul Gropman’s watch. Chef Jeffrey Lloyd previously worked at Michael Mina, and his deft touch results in divine Cal-Med bites like filet mignon dolloped in roasted shallot-balsamic jus and anchovy butter, or crusted pork chop finished in mustard cream and chorizo butter alongside ricotta dumplings. Brilliant classic cooking at affordable prices in a contemporary, art gallery-style setting — that earns this gem a big place in our hearts. \u003cem>140 E. Napa St., Sonoma, 707-935-5994, \u003ca href=\"http://cafelahaye.com/\">cafelahaye.com\u003c/a>\u003c/em> (Photo by Beth Schlanker)\u003c/p>\n\u003cfigure id=\"attachment_128707\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128707\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/CC0814_BESTTACOTRUCK_CROWD_743916-1024x675.jpg\" alt=\"Taco Tuesday: El Roy's, Petaluma\" width=\"1024\" height=\"675\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0814_BESTTACOTRUCK_CROWD_743916-1024x675.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0814_BESTTACOTRUCK_CROWD_743916-1024x675-160x105.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0814_BESTTACOTRUCK_CROWD_743916-1024x675-800x527.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0814_BESTTACOTRUCK_CROWD_743916-1024x675-768x506.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0814_BESTTACOTRUCK_CROWD_743916-1024x675-1020x672.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0814_BESTTACOTRUCK_CROWD_743916-1024x675-960x633.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0814_BESTTACOTRUCK_CROWD_743916-1024x675-240x158.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0814_BESTTACOTRUCK_CROWD_743916-1024x675-375x247.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0814_BESTTACOTRUCK_CROWD_743916-1024x675-520x343.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Taco Tuesday: El Roy's, Petaluma \u003ccite>(Christopher Chung/ The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Taco Tuesday: El Roy's, Petaluma:\u003c/strong> More than a simple taqueria or a food truck, this family’s Mexican cooking is from the heart. Carnitas burritos are a must-try, but tasty sopes, tortas, and tacos are equally impressive. \u003cem>210 Edith St., Petaluma, 707-774-3738, \u003ca href=\"http://www.facebook.com/pg/elroysmexicangrillofficialpage\">visit on Facebook\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128710\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128710\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/cj0409_GlenEllenStar03-1024x673.jpg\" alt=\"To See Stars: Glen Ellen Star\" width=\"1024\" height=\"673\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/cj0409_GlenEllenStar03-1024x673.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cj0409_GlenEllenStar03-1024x673-160x105.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cj0409_GlenEllenStar03-1024x673-800x526.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cj0409_GlenEllenStar03-1024x673-768x505.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cj0409_GlenEllenStar03-1024x673-1020x670.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cj0409_GlenEllenStar03-1024x673-960x631.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cj0409_GlenEllenStar03-1024x673-240x158.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cj0409_GlenEllenStar03-1024x673-375x246.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cj0409_GlenEllenStar03-1024x673-520x342.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Woodoven Baby Carrots served at Glen Ellen Star in To See Stars: Glen Ellen Star \u003ccite>(CRISTA JEREMIASON / The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>To See Stars: Glen Ellen Star: \u003c/strong>Hollywood types love Sonoma County for its natural beauty, world-class wine, and incredible food. That, and the fact that they mostly get left alone. Mostly. A favorite retreat seems to be Ari Weisswasser’s Glen Ellen Star, where the recognizable can sit and sup without a parade of paparazzi. Not to say that the food isn’t red carpet-worthy. Weisswasser’s wood-fired oven takes center stage, with freshfrom- the-garden roasted vegetable (we especially love the Brussels sprouts with brown sugar bacon marmalade), pizza, Tunisian brick chicken, and their own house-baked bread. \u003cem>13648 Arnold Dr., Glen Ellen, 707-3431384, \u003ca href=\"http://glenellenstar.com/\">glenellenstar.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128702\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128702\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/AJ0610_NORTHCOASTFOODWINEFESTIVAL_15_829975-1024x683.jpg\" alt=\"Way Better than the Colonel: Backyard, Forestville\" width=\"1024\" height=\"683\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0610_NORTHCOASTFOODWINEFESTIVAL_15_829975-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0610_NORTHCOASTFOODWINEFESTIVAL_15_829975-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0610_NORTHCOASTFOODWINEFESTIVAL_15_829975-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0610_NORTHCOASTFOODWINEFESTIVAL_15_829975-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0610_NORTHCOASTFOODWINEFESTIVAL_15_829975-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0610_NORTHCOASTFOODWINEFESTIVAL_15_829975-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0610_NORTHCOASTFOODWINEFESTIVAL_15_829975-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0610_NORTHCOASTFOODWINEFESTIVAL_15_829975-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0610_NORTHCOASTFOODWINEFESTIVAL_15_829975-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Way Better than the Colonel: Backyard, Forestville \u003ccite>(Alvin Jornada)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Way Better than the Colonel: Backyard, Forestville: \u003c/strong>Everyone does fried chicken these days. Not everyone does it well. The secret to this Forestville outpost’s bird is a special brine, buttermilk, and secretly seasoned flour. There may also be unicorn dust involved. We love the moist inside and crispy exterior, and the fact that you can get some sort of fried chicken for brunch, lunch, and dinner — from a chop salad or sandwich to fried chicken and waffles with all the fixings. There are even to-go boxes with five or nine pieces, a seasonal side, biscuits, and honey butter. \u003cem>6566 Front St., Forestville, 707-8208445, \u003ca href=\"http://backyardforestville.com/\">backyardforestville.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128697\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128697\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/AJ0113_SEASIDEMETALCHOWDER_01_763928-1024x682.jpg\" alt=\"Who’d Have Thought: Seaside Metal, Guerneville\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0113_SEASIDEMETALCHOWDER_01_763928-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0113_SEASIDEMETALCHOWDER_01_763928-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0113_SEASIDEMETALCHOWDER_01_763928-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0113_SEASIDEMETALCHOWDER_01_763928-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0113_SEASIDEMETALCHOWDER_01_763928-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0113_SEASIDEMETALCHOWDER_01_763928-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0113_SEASIDEMETALCHOWDER_01_763928-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0113_SEASIDEMETALCHOWDER_01_763928-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0113_SEASIDEMETALCHOWDER_01_763928-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Who’d Have Thought: Seaside Metal, Guerneville \u003ccite>(Alvin Jornada)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Who’d Have Thought: Seaside Metal, Guerneville: \u003c/strong>You could schlep all the way to San Francisco, and stand in line hoping to get a seat at the very popular Bar Crudo. Or, you could scamper to our very own river town, and luxuriate in an easy feast at this ultra-stylish satellite salon from Crudo owners Mike Selvera and his partner/ twin brother Tim Selvera. Really. It’s right there amid the souvenir shops and friendly dive bars of Main Street. The SF-Guerneville menus are very similar, too, showcasing briny fresh oysters of all kinds, elegant chowder brimming with fish, shrimp, mussels, squid, bacon, and potato, and fancy plates like Arctic char glittering with wasabi tobiko and horseradish crème fraîche. \u003cem>16222 Main St., Guerneville, 707-604-7250, \u003ca href=\"http://seasidemetal.com/\">seasidemetal.com\u003c/a> \u003c/em>(Photo by Alvin Jornada)\u003c/p>\n\u003cfigure id=\"attachment_128724\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128724\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/jb1122_rrvineyards_003-1024x637.jpg\" alt=\"Wine Country Terroir: Russian River Vineyards, Forestville\" width=\"1024\" height=\"637\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb1122_rrvineyards_003-1024x637.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb1122_rrvineyards_003-1024x637-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb1122_rrvineyards_003-1024x637-800x498.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb1122_rrvineyards_003-1024x637-768x478.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb1122_rrvineyards_003-1024x637-1020x635.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb1122_rrvineyards_003-1024x637-960x597.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb1122_rrvineyards_003-1024x637-240x149.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb1122_rrvineyards_003-1024x637-375x233.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb1122_rrvineyards_003-1024x637-520x323.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Wine Country Terroir: Russian River Vineyards, Forestville \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Wine Country Terroir: Russian River Vineyards, Forestville:\u003c/strong> At the crossroads between sea and pasture, river and hillsides, farm and forest, the two-light burg of Forestville has a unique Sonoma County terroir, and Russian River Vineyards’ recently revamped restaurant luxuriously showcases that special sense of place. Chef Ben Davies’ on-site farm is a staple for seasonal produce, but the menu pulls from throughout the region for fresh seafood, meat, and of-the-moment ingredients. His Friday and Saturday menus are four courses of surprises, or you can do a chef’s tasting of eight. The daily “estate” menu is simplified, with more casual but equally impressive warm or chilled items. \u003cem>5700 Highway 116 N., Forestville, 707-887-3344, \u003ca href=\"http://russianrivervineyards.com/\">russianrivervineyards.com\u003c/a> \u003c/em>(Photo by John Burgess)\u003c/p>\n\u003cfigure id=\"attachment_128712\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128712\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/dry-creek-kitchen-bar-1024x683.jpg\" alt=\"Wine List: Dry Creek Kitchen, Healdsburg\" width=\"1024\" height=\"683\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/dry-creek-kitchen-bar-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/dry-creek-kitchen-bar-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/dry-creek-kitchen-bar-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/dry-creek-kitchen-bar-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/dry-creek-kitchen-bar-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/dry-creek-kitchen-bar-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/dry-creek-kitchen-bar-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/dry-creek-kitchen-bar-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/dry-creek-kitchen-bar-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Wine List: Dry Creek Kitchen, Healdsburg \u003ccite>(Courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Wine List: Dry Creek Kitchen, Healdsburg:\u003c/strong> More than 500 selections, including bottles from the private libraries and cellars of local winemakers, help earn this spot a perennial place on the Wine Spectator’s Award of Excellence. An insider secret: The Sonoma Neighbor menu is served Monday through Thursday, a $36, three-course prix fixe with wine pairing for an additional $18 – a steal in tony Healdsburg. \u003cem>317 Healdsburg Ave., Healdsburg, 707-431-0330, \u003ca href=\"http://drycreekkitchen.com/\">drycreekkitchen.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128715\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128715\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/HBGMIMOSA-1024x779.jpg\" alt=\"With Kids: HBG, Healdsburg\" width=\"1024\" height=\"779\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/HBGMIMOSA-1024x779.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HBGMIMOSA-1024x779-160x122.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HBGMIMOSA-1024x779-800x609.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HBGMIMOSA-1024x779-768x584.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HBGMIMOSA-1024x779-1020x776.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HBGMIMOSA-1024x779-960x730.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HBGMIMOSA-1024x779-240x183.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HBGMIMOSA-1024x779-375x285.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HBGMIMOSA-1024x779-520x396.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">With Kids: HBG, Healdsburg \u003ccite>(Courtesy of Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>With Kids: HBG, Healdsburg: \u003c/strong>Great burgers and fries, a large fenced-in patio, top-notch Bloody Marys. Need we say more? Owned by one of Wine Country’s top chefs, Douglas Keane, this is everyday fare with a toque’s special touch. Grown up mac and cheese is worth the cost of admission alone. \u003cem>245 Healdsburg Ave., Healdsburg, 707-433-3333, \u003ca href=\"http://healdsburgbarandgrill.com/\">healdsburgbarandgrill.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128719\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128719\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/JB0421_FREMONT_CHAD_557814-1024x705.jpg\" alt=\"Worth a U-Turn: Fremont Diner, Sonoma\" width=\"1024\" height=\"705\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0421_FREMONT_CHAD_557814-1024x705.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0421_FREMONT_CHAD_557814-1024x705-160x110.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0421_FREMONT_CHAD_557814-1024x705-800x551.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0421_FREMONT_CHAD_557814-1024x705-768x529.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0421_FREMONT_CHAD_557814-1024x705-1020x702.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0421_FREMONT_CHAD_557814-1024x705-960x661.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0421_FREMONT_CHAD_557814-1024x705-240x165.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0421_FREMONT_CHAD_557814-1024x705-375x258.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0421_FREMONT_CHAD_557814-1024x705-520x358.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Worth a U-Turn: Fremont Diner, Sonoma \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Worth a U-Turn: Fremont Diner, Sonoma: \u003c/strong>If you didn’t realize this tiny shack was there, on the edge of Hwy 12/121 vineyards and dairy fields, you’d zoom right by. But since you know this is where you get owner Chad Harris’ magical ranch cuisine, you hit the brakes, and zoom in for Nashville-style spicy fried chicken atop white bread, buttermilk biscuits ‘n’ gravy, or house smoked brisket. \u003cem>2698 Fremont Drive, Sonoma, 707-938-7370, \u003ca href=\"http://thefremontdiner.com/\">thefremontdiner.com\u003c/a> \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128732\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128732\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/terrapincreek233-1024x682.jpg\" alt=\"Worth the Drive: Terrapin Creek, Bodega Bay\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/terrapincreek233-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/terrapincreek233-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/terrapincreek233-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/terrapincreek233-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/terrapincreek233-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/terrapincreek233-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/terrapincreek233-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/terrapincreek233-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/terrapincreek233-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Worth the Drive: Terrapin Creek, Bodega Bay \u003ccite>(Courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Worth the Drive: Terrapin Creek, Bodega Bay: \u003c/strong>As if we needed any excuse to visit the beautiful waterfront burg that is Bodega Bay, this Michelin Star jewel beckons with extraordinary Cal-Asian cuisine that would wow even in a big city. To enjoy it in a serene, artsy hideaway makes it even more special. Chef-owners and husband-wife team Andrew Truong and Liya Lin impress with innovative fare like a salad of charred octopus, roasted cauliflower, Brussels sprouts, arugula, and toasted almonds zinged with fiery chili pepper aioli. Seafood is a signature, in fact, such as meaty sea bass paired with savoy cabbage, mushrooms, Delicata squash, and red rice in a splash of delicate fish fumet. \u003cem>1580 Eastshore Road, Bodega Bay, 707-875-2700, \u003ca href=\"http://terrapincreekcafe.com/\">terrapincreekcafe.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128725\" class=\"wp-caption aligncenter\" style=\"max-width: 780px\">\u003cimg class=\"size-full wp-image-128725\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/JL0111_SWEETTS_SIGNAGE_589936-780x800.jpg\" alt=\"Making a return after the fire: Sweet T's, Windsor\" width=\"780\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/JL0111_SWEETTS_SIGNAGE_589936-780x800.jpg 780w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JL0111_SWEETTS_SIGNAGE_589936-780x800-160x164.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JL0111_SWEETTS_SIGNAGE_589936-780x800-768x788.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JL0111_SWEETTS_SIGNAGE_589936-780x800-240x246.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JL0111_SWEETTS_SIGNAGE_589936-780x800-375x385.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JL0111_SWEETTS_SIGNAGE_589936-780x800-520x533.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JL0111_SWEETTS_SIGNAGE_589936-780x800-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JL0111_SWEETTS_SIGNAGE_589936-780x800-50x50.jpg 50w\" sizes=\"(max-width: 780px) 100vw, 780px\">\u003cfigcaption class=\"wp-caption-text\">Making a return after the fire: Sweet T's, Windsor \u003ccite>(Courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Making a return after the fire: Sweet T's, Windsor:\u003c/strong> Six months ago, Dennis Tussey was sifting through the ashes of his Fountaingrove restaurant Sweet T’s’ in search of whatever he and his wife Anne could salvage — a few dishes, some patio furniture, and a $25,000 barbecue smoker they recently purchased. Down but not out, the couple immediately began looking for a new space to call home. Now they’ve found it — in Windsor, where they will open the new Sweet T's in May. Their beloved pitmaster, George Ah Chin, will continue to work alongside them in the new location. The Tusseys have worked with the kitchen staff to rewrite the many recipes for Sweet T’s signature Southern dishes — from grits to ribs — and have had a staff of 12 working on the reopening. “We have such a faithful following,” says Tussey, misting up a bit, “We didn’t realize until after the fire, but we can go anywhere and people want to talk to us about the restaurant.” It never entered their minds, he adds, that Sweet T’s was done. “Our only thought was that we needed to come back. We want to put our employees back to work.” \u003cem>9098 Brooks Road S., Windsor\u003c/em>\u003c/p>\n\u003ch2>Crowd Pleasers\u003c/h2>\n\u003cfigure id=\"attachment_128749\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg class=\"size-full wp-image-128749\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/AJ1209_TONYSOFNORTHBEACH_02_672989-1.jpg\" alt=\"The New Yorker Pizza at Tony’s of North Beach at the Graton Resort and Casino in Rohnert Park.\" width=\"1280\" height=\"854\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1209_TONYSOFNORTHBEACH_02_672989-1.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1209_TONYSOFNORTHBEACH_02_672989-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1209_TONYSOFNORTHBEACH_02_672989-1-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1209_TONYSOFNORTHBEACH_02_672989-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1209_TONYSOFNORTHBEACH_02_672989-1-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1209_TONYSOFNORTHBEACH_02_672989-1-1200x801.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1209_TONYSOFNORTHBEACH_02_672989-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1209_TONYSOFNORTHBEACH_02_672989-1-960x641.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1209_TONYSOFNORTHBEACH_02_672989-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1209_TONYSOFNORTHBEACH_02_672989-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1209_TONYSOFNORTHBEACH_02_672989-1-520x347.jpg 520w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">The New Yorker Pizza at Tony’s of North Beach at the Graton Resort and Casino in Rohnert Park. \u003ccite>(Alvin Jornada / The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Best burgers, best pizza…\u003c/strong>them’s fighting words, considering how many top-notch restaurants we have in Sonoma County, and how fiercely loyal food fans are to their regular hangouts.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Still, there are spots where the staples truly shine, and if you haven’t yet tried these mouthwatering marvels, you owe it to yourself to skedaddle in right away. See if you don’t find some new favorites, too.\u003c/p>\n\u003cp>\u003cstrong>Burgers: Mike’s at the Crossroads, Cotati:\u003c/strong> Boasting 17 kinds of burgers, these big, beautiful, near half-pound monsters promise bliss for any appetite. Maybe you crave a Krush, topped in sautéed mushrooms, Swiss, onion, garlic, and Zinfandel glaze. Or you might want to fire up with the 987, sizzling with diced green chiles, jalapenos, black olives, onions, roasted red peppers, and pepper jack. Or you may dig in a bit daintier, with the Belle, topped in sautéed red onions, fresh basil, rosemary, and crumbled Nauvoo blue cheese. Whatever you choose, plan for crowds in the 10-table eatery with a dozen bar stools beneath an enormous mural of a bull’s head snorting, “One Mean Burger.” \u003cem>7665 Old Redwood Highway, Cotati, 707-665-9999, \u003ca href=\"http://mikesatthecrossroads.com/\">mikesatthecrossroads.com\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Pizza: Tony’s of North Beach, Rohnert Park: \u003c/strong>Tony Gemignani became an international star for his San Francisco restaurants, and five years ago, he shared his magic with a new Tony’s at the Graton Resort & Casino. Featuring eight styles of pizzas made in four different ovens (wood-fired brick, gas brick, electric brick, and electric stone), the lengthy menu tempts with delicate, charred Napoletana, classic Italian/Americana, thin-chewy New York, thick and rectangular Sicilian, California thin-crust-style, and glutenfree pies. Portions are huge, flavors are rich and bold, and ingredients are premium, such as handcrafted mozzarella and burrata, San Marzano DOP tomatoes, and housemade sausage. A bonus: while you have to wait in line at the SF locations, the casino spot is still somewhat of a locals’ secret, with tables at the ready. \u003cem>630 Park Court, Rohnert Park, 707-588-7741, \u003ca href=\"http://gratonresortcasino.com/\">gratonresortcasino.com\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Japanese: Hana, Rohnert Park:\u003c/strong> It’s set in an unassuming strip mall, but open the heavy wood front door and you’ll discover chef-owner Ken Tominaga’s spectacular sushi, traditional wafu (pure, clean) cooking, and a truly impressive sake selection. Authentic cuisine shines in seasonal specialty fish like house-cured saba mackerel and kamatoro (succulent, fatty tuna), chawanmushi custard with shrimp and scallops, and prime steak sent out sizzling on a Mount Fuji stone. The raw wood décor and sommelier service adds to the elegance. \u003cem>101 Golf Course Drive, Rohnert Park, 707-586-0270,\u003ca href=\"http://hanajapanese.com/\">hanajapanese.com\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Mexican: Barrio Fresca Cocina Mexican, Sebastopol: \u003c/strong>This new spot in the Barlow blends casual, order-at-the-counter service with high-end regional dishes crafted from organic seasonal ingredients. That means owner Carlos Rosas features homemade GMO-free California corn tortillas and produce from local farms, resulting in captivating bites like red corn tortillas topped in potatoes, handmade chorizo, scrambled eggs, pumpkin seed, melted cheese curds, arugula, and salsa de chile Morita; or a pork belly torta smothered in chipotle aioli, pico de gallo, and peppery arugula. What’s not to love about such fancy food in such friendly surroundings, and extra warm touches like free homemade chips, salsa, and fiery hot sauce? \u003cem>6760 McKinley St., #120, Sebastopol, 707-329-6538, \u003ca href=\"http://barriobayarea.com/\">barriobayarea.com\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Wine Country Cuisine: Barndiva, Healdsburg:\u003c/strong> The sophisticated spot looks Sonoma Wine Country with its luxurious mahogany barn setting and lush garden patio. Chef Ryan Fancher sources Sonoma, too, with partner farms like Bellwether Farms, Early Bird’s Place, Mix Garden, and Preston Farm & Winery. California cuisine is creative and clean, shimmering in bites like crispy duck leg confit with marble potatoes, poached quail egg, olive tapenade, fennel, and haricots verts. \u003cem>231 Center St., Healdsburg, 707-431-0100, \u003ca class=\"vglnk\" href=\"http://barndiva.com/\" rel=\"nofollow\">barndiva.com\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Deli: Mac’s Deli & Cafe, Santa Rosa:\u003c/strong> There’s good reason this 1952 institution is the oldest continuing breakfast and sandwich café in Sonoma County. The mere thought of the sumptuous overstuff ed omelets and sandwiches get folks salivating, and anyone who can polish off an entire plate well deserves the happy food coma they’re guaranteed. Start the day with a lox, cream cheese, and onion omelet with crispy hash browns and pumpernickel toast, then segue into a hearty lunch of pastrami and egg salad on rye. It’s hard to beat the cheerful combo of a hot corned beef Sammy including a choice of salad and glass of tap beer, either. \u003cem>630 4th St., Santa Rosa, 707-545-3785, \u003ca href=\"http://macsdeliandcafe.com/\">macsdeliandcafe.com\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Pub Fare: Woodfour Brewery, Sebastopol: \u003c/strong>Yes, beer is a food group in Sonoma County, with its proliferation of craft breweries, many of which offer good eats, too. At this hip, lively place, brewmaster Seth Wood rotates beer styles and provide guest taps for other local producers. The kitchen takes the same jaunt, hosting pop-ups that lately have featured Mexican food. Really delicious Mexican food, like pork al pastor laced with chiles, sea bass tacos, bass ceviche, gooey cheese enchiladas, and fluffy chicken-green salsa tamales handmade by chef Maria. Just the thing to go with the brewery’s saison, farmhouse, and sour beers. \u003cem>6780 Depot St., Sebastopol, 707-823-3144, \u003ca href=\"http://woodfourbrewing.com/\">woodfourbrewing.com\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Vegetarian/Vegan: The Drawing Board, Petaluma:\u003c/strong> Eating plant-based foods is such a “thing” these days that chefs treat meatless cuisine as an art. Even kids and hardcore carnivores love it, when it’s done as masterfully as it is at this chic Petaluma bistro. Owner Rosie Wiggins artfully mixes in vegetarian/ vegan among other animal- protein dishes, sometimes crossing into hybrids like the signature carrot lox. The result is wow, bringing carrots smoked, rolled in nori and smoked sea salt (like salmon, see?), then baked and sliced atop veggie cashew cream cheese on toast with baby greens. \u003cem>190 Kentucky St., Petaluma, 707-774-6689, \u003ca href=\"http://tdbpetaluma.com/\">tdbpetaluma.com\u003c/a>\u003c/em>\u003c/p>\n\u003ch2>Best Butcher – It’s a Tie!\u003c/h2>\n\u003cfigure id=\"attachment_128750\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/HI0717_THISTLEMEATS_38_840034.jpg\" alt=\"Charcuterie platter at Thistle Meats in Petaluma.\" width=\"1280\" height=\"904\" class=\"size-full wp-image-128750\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0717_THISTLEMEATS_38_840034.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0717_THISTLEMEATS_38_840034-160x113.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0717_THISTLEMEATS_38_840034-800x565.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0717_THISTLEMEATS_38_840034-768x542.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0717_THISTLEMEATS_38_840034-1020x720.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0717_THISTLEMEATS_38_840034-1200x848.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0717_THISTLEMEATS_38_840034-1180x833.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0717_THISTLEMEATS_38_840034-960x678.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0717_THISTLEMEATS_38_840034-240x170.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0717_THISTLEMEATS_38_840034-375x265.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0717_THISTLEMEATS_38_840034-520x367.jpg 520w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">Charcuterie platter at Thistle Meats in Petaluma. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Thistle Meats, Petaluma:\u003c/strong> With years of study as a salumist and butcher, chef Travis Day of Thistle Meats is a chef’s chef — working his way up the kitchen ladder with the kind of intense focus and passion that results in 25 journals filled with business plans and recipes, traveling to 20 countries with his chef’s knives and developing a resume that includes some of the best restaurants in the world. To say he’s obsessive about meat is an understatement. “I used to cure duck prosciutto in the rafters and stay up until 3 a.m. translating old French cookbooks,” Day says. With whole animal butchery, salumi, and the county’s best ham and roast beef sandwiches (which we don’t say lightly), Thistle is my choice for top butchery. \u003cem>160 Petaluma Blvd N, Petaluma, 707-772-5442, \u003ca href=\"http://thistlemeats.com/\">thistlemeats.com \u003c/a>\u003c/em> —Heather Irwin\u003c/p>\n\u003cp>\u003cstrong>Journeyman Meat Co., Healdsburg:\u003c/strong> Peter Seghesio of Journeyman Meat Co. looked to his Italian heritage, and studied whole-animal butchery and salumi-making in Italy before opening this gorgeous shrine to meat last summer. And certainly prime meats star at the combination butcher shop, salumi counter, and wine bar just off the Healdsburg Plaza. Still, I adore the fresh sausages the most, crafted from Seghesio’s family recipes and sizzled in the wood-fired oven behind the display counter. The pork beauties include lavish flavors like Sicilian-style Terrona imbued with Parmesan or Il Bustino, studded with bacon, all offered as sandwiches — or my favorite, in a trio selection on a wood board laden with mustards, arugula, and pickles. Hog heaven. \u003cem>404 Center St, Healdsburg, 707-395-6328, \u003ca href=\"http://journeymanmeat.com/\">journeymanmeat.com \u003c/a>\u003c/em>— Carey Sweet\u003c/p>\n\u003cfigure id=\"attachment_128751\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/JOURNEYMAN013_866407.jpg\" alt=\"Journeyman Meat Co. owner Peter Seghesio chats with a customer.\" width=\"1280\" height=\"853\" class=\"size-full wp-image-128751\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/JOURNEYMAN013_866407.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JOURNEYMAN013_866407-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JOURNEYMAN013_866407-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JOURNEYMAN013_866407-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JOURNEYMAN013_866407-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JOURNEYMAN013_866407-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JOURNEYMAN013_866407-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JOURNEYMAN013_866407-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JOURNEYMAN013_866407-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JOURNEYMAN013_866407-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JOURNEYMAN013_866407-520x347.jpg 520w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">Journeyman Meat Co. owner Peter Seghesio chats with a customer. \u003ccite>(Chris Hardy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Metholodogy\u003c/h3>\n\u003cp>Sonoma Magazine dining editor Heather Irwin, restaurant reviewer Carey Sweet, and senior food writer Diane Peterson – in collaboration with our team of editors – selected the 50 best restaurants in Sonoma County based on a year’s worth of restaurant visits, reviews, and chef interviews. We also sought opinions from some of the county’s notables to get a sense for their go-to local haunts. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>This guide originally was published on \u003ca href=\"http://www.sonomamag.com/50-best-restaurants-in-sonoma-county-2018/\">Sonoma Magazine\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "From fabulous food trucks to fancy wine country fare, we present the best Sonoma County restaurants for every craving - handpicked by people who eat for a living.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>There’s certainly no shortage of “best” restaurants in Sonoma County, a region known as much for culinary excellence as it is for the quality of its wines and the beauty of its landscape. So in a way, the task was simple as we selected local chefs and restaurants that continually offer up dishes beyond compare.\u003c/p>\n\u003cp>Yet even as we wrote why a specific restaurant deserved special praise (drooling a little along the way), it was hard to keep our minds off that little corner bistro that serves a great Reuben, the popular cafe with that perfect little salad, or an always-full restaurant that somehow fell off the radar. That’s part of what makes Sonoma so special — there are surprising food finds to discover around every corner.\u003c/p>\n\u003cp>We present 50 of our favorite restaurants for everyday eats, special occasions, family outings, and quick bites.\u003c/p>\n\u003cfigure id=\"attachment_128729\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128729\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/PARADISE_SUSHI_ALLYOUCANEAT_777514-1024x751.jpg\" alt=\"All-You-Can Eat Sushi: Paradise, Santa Rosa\" width=\"1024\" height=\"751\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/PARADISE_SUSHI_ALLYOUCANEAT_777514-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/PARADISE_SUSHI_ALLYOUCANEAT_777514-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/PARADISE_SUSHI_ALLYOUCANEAT_777514-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/PARADISE_SUSHI_ALLYOUCANEAT_777514-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/PARADISE_SUSHI_ALLYOUCANEAT_777514-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/PARADISE_SUSHI_ALLYOUCANEAT_777514-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/PARADISE_SUSHI_ALLYOUCANEAT_777514-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/PARADISE_SUSHI_ALLYOUCANEAT_777514-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/PARADISE_SUSHI_ALLYOUCANEAT_777514-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">All-You-Can Eat Sushi: Paradise, Santa Rosa \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>All-You-Can Eat Sushi: Paradise, Santa Rosa: \u003c/strong>Sometime you just need more California rolls than any human should really consume. All-youcan- eat sushi and rolls for lunch and dinner may not have the panache of pricier raw fish, but sometimes utility sushi does the job. Solidly done, with pennypincher pricing. \u003cem>119 Fourth St., Santa Rosa, 707-542-4582, \u003ca href=\"http://paradisesushi.net/\">paradisesushi.net\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128711\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128711\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/CJ1230_ELDORADOKITCHEN04_589131-1024x682.jpg\" alt=\"Bar to See Winemakers: El Dorado Kitchen, Sonoma\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/CJ1230_ELDORADOKITCHEN04_589131-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CJ1230_ELDORADOKITCHEN04_589131-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CJ1230_ELDORADOKITCHEN04_589131-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CJ1230_ELDORADOKITCHEN04_589131-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CJ1230_ELDORADOKITCHEN04_589131-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CJ1230_ELDORADOKITCHEN04_589131-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CJ1230_ELDORADOKITCHEN04_589131-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CJ1230_ELDORADOKITCHEN04_589131-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CJ1230_ELDORADOKITCHEN04_589131-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Bar to See Winemakers: El Dorado Kitchen, Sonoma \u003ccite>(Courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bar to See Winemakers: El Dorado Kitchen, Sonoma: \u003c/strong>The seven chairs at the marble bar are a favorite hangout for the many winemakers in the Sonoma and Sonoma Valley area — particularly so during harvest. Talent from Sebastiani, Buena Vista, and other nearby wineries converge here in the afternoons, usually drinking, what else, beer. \u003cem>405 1st St. W., Sonoma, 707996-3030, \u003ca href=\"http://eldoradosonoma.com/\">eldoradosonoma.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128700\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128700\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/AJ0201_VALENTINESCOCKTAILS_06_860525-1024x747.jpg\" alt=\"Belly Up to the Bar: Geyserville Gun Club\" width=\"1024\" height=\"747\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0201_VALENTINESCOCKTAILS_06_860525-1024x747.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0201_VALENTINESCOCKTAILS_06_860525-1024x747-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0201_VALENTINESCOCKTAILS_06_860525-1024x747-800x584.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0201_VALENTINESCOCKTAILS_06_860525-1024x747-768x560.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0201_VALENTINESCOCKTAILS_06_860525-1024x747-1020x744.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0201_VALENTINESCOCKTAILS_06_860525-1024x747-960x700.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0201_VALENTINESCOCKTAILS_06_860525-1024x747-240x175.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0201_VALENTINESCOCKTAILS_06_860525-1024x747-375x274.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0201_VALENTINESCOCKTAILS_06_860525-1024x747-520x379.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Belly Up to the Bar: Geyserville Gun Club \u003ccite>(Alvin Jornada / The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Belly Up to the Bar: Geyserville Gun Club:\u003c/strong> The best-kept secret in Wine Country is this unassuming Geyserville bar that once served as an Odd Fellows Hall. It’s been transformed into an eclectic catch-all hangout for the post-winery set, winemakers, local chefs, and in-the-know gastronomes who sidle up to the historic bar for wildly creative cocktails or Olympia beer from a can. Chef Dino Bugica (Diavola) is behind the menu of low-brow hot dog creations (try the Tijuana with bacon, jalapeno, fried onions, and pickled pineapple), fresh oysters, pork belly ramen, and Korean tacos. \u003cem>21025 Geyserville Ave., Geyserville, 707-8140036, \u003ca href=\"http://geyservillegunclub.com/\">geyservillegunclub.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128733\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128733\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/TRADINGPOST_810961-1024x645.jpg\" alt=\"Bread Basket: Trading Post, Cloverdale\" width=\"1024\" height=\"645\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/TRADINGPOST_810961-1024x645.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/TRADINGPOST_810961-1024x645-160x101.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/TRADINGPOST_810961-1024x645-800x504.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/TRADINGPOST_810961-1024x645-768x484.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/TRADINGPOST_810961-1024x645-1020x642.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/TRADINGPOST_810961-1024x645-960x605.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/TRADINGPOST_810961-1024x645-240x151.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/TRADINGPOST_810961-1024x645-375x236.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/TRADINGPOST_810961-1024x645-520x328.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Bread Basket: Trading Post, Cloverdale \u003ccite>(Courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bread Basket: Trading Post, Cloverdale:\u003c/strong> Rather than a tummy-filling distraction, the bread service at this charming raw-wood-trimmed cafe is a star of the meal. That’s because partner-chef Aaron Arabian has his very own bakery, viewed through a glass wall off the dining room. He bakes daily and constantly changes his breadboard lineup, sending out such a generous array of slices and rolls that it’s a bargain for $6. One evening, we might score superb brandied onion rolls, potato-arugula focaccia, pumpkin rye, and rosemary pain d’epi for spreading with silky cultured butter; on another, we might salivate over French baguette, artisanal sourdough country loaf, seeded rye, and sweet fruit-nut bread. \u003cem>102 S. Cloverdale Blvd., Cloverdale, 707-8946483, \u003ca href=\"http://thepostcloverdale.com/\">thepostcloverdale.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128723\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128723\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/JB1101_BRASS_001_847961-1024x654.jpg\" alt=\"Channeling Julia: Brass Rabbit, Healdsburg \" width=\"1024\" height=\"654\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB1101_BRASS_001_847961-1024x654.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB1101_BRASS_001_847961-1024x654-160x102.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB1101_BRASS_001_847961-1024x654-800x511.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB1101_BRASS_001_847961-1024x654-768x491.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB1101_BRASS_001_847961-1024x654-1020x651.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB1101_BRASS_001_847961-1024x654-960x613.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB1101_BRASS_001_847961-1024x654-240x153.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB1101_BRASS_001_847961-1024x654-375x240.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB1101_BRASS_001_847961-1024x654-520x332.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Channeling Julia: Brass Rabbit, Healdsburg \u003ccite>(John Burgess/The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Channeling Julia: Brass Rabbit, Healdsburg: \u003c/strong>Julia Child’s claim to fame was bringing French cuisine to a Jello mold nation in the early 1960s. We’ve come a long way in 50 years, but classic dishes like her boeuf Bourguignon and lobster Thermidor deserve a revival, and chef Shane McAnelly is doing just that. With a restaurant that’s part Wine Country and part La Grenouille, diners sup on daily specials like bouillabaise, shrimp with cocktail sauce, rabbit pot pie, Dungeness Crab Louie, and bavette steak with creamed Swiss chard. \u003cem>109 Plaza St., Healdsburg, 707-473-8580, \u003ca href=\"http://thebrassrabbithealdsburg.com/\">thebrassrabbithealdsburg.com\u003c/a> \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128713\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128713\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/girlandfigcheese-1024x682.jpg\" alt=\"Cheese Fest: The Girl and the Fig, Sonoma\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/girlandfigcheese-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/girlandfigcheese-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/girlandfigcheese-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/girlandfigcheese-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/girlandfigcheese-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/girlandfigcheese-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/girlandfigcheese-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/girlandfigcheese-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/girlandfigcheese-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Cheese Fest: The Girl and the Fig, Sonoma \u003ccite>(Rayna Greenberg - One Hungry Jew)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Cheese Fest: The Girl and the Fig, Sonoma: \u003c/strong>So many Sonoma County restaurants offer cheese plates these days, it’s become a Wine Country signature. But restaurateur Sondra Bernstein says she was the first to put together the platters 20 years ago, and now, she runs an entire Salon de Fromage as part of her menu, offering more than a dozen platters such as the Fromage Tower of six weekly changing cheese selections, seasonal fruit, spiced nuts, olives, Mano Formate cured meats and charcuterie, her own fig food condiments, and baguettes. \u003cem>1206 E. Macarthur St., Ste. 3, Sonoma, 707-938-3634, \u003ca href=\"http://thegirlandthefig.com/\">thegirlandthefig.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128699\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128699\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/AJ0121_BIRDANDTHEBOTTLE_06_764819-1024x682.jpg\" alt=\"Date Night: Bird and Bottle, Santa Rosa\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0121_BIRDANDTHEBOTTLE_06_764819-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0121_BIRDANDTHEBOTTLE_06_764819-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0121_BIRDANDTHEBOTTLE_06_764819-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0121_BIRDANDTHEBOTTLE_06_764819-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0121_BIRDANDTHEBOTTLE_06_764819-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0121_BIRDANDTHEBOTTLE_06_764819-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0121_BIRDANDTHEBOTTLE_06_764819-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0121_BIRDANDTHEBOTTLE_06_764819-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0121_BIRDANDTHEBOTTLE_06_764819-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Date Night: Bird and Bottle, Santa Rosa \u003ccite>(Alvin Jornada / The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Date Night: Bird and Bottle, Santa Rosa: \u003c/strong>An ambitious mashup of Jewish, Southern, and Korean comfort classics may seem like a stretch for a romantic night out, but in the hands of chef Mark Stark, even schmaltz can be sexy. With a luxe interior in just the shade of light gray that makes any complexion glow, a list of cocktails to get each other giggling, plenty of raw oysters, and a ramen matzoh ball soup to cure any marital misgivings, we’ll pretty much guarantee a smile the morning after. Did we mention the chicken liver mousse with cracklings, thrice-fried potatoes, fried cheese curds, and pastrami steamed buns? Excellent consolation even if your date is a dud. If you’re missing your old date-night favorite, Willi’s Wine Bar, since its tragic loss in the fires, the restaurant’s famous Tunisian roasted carrots and arugula and Endive salad make appearances on the B&B menu. \u003cem>1055 Fourth St., Santa Rosa, 707-568-4000, \u003ca href=\"http://birdandthebottle.com/\">birdandthebottle.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128708\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128708\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/CG0220_FARMHOUSEINN26_722540-1024x682.jpg\" alt=\"Duck, Duck, Duck: Farmhouse Inn Restaurant, Forestville\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/CG0220_FARMHOUSEINN26_722540-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CG0220_FARMHOUSEINN26_722540-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CG0220_FARMHOUSEINN26_722540-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CG0220_FARMHOUSEINN26_722540-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CG0220_FARMHOUSEINN26_722540-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CG0220_FARMHOUSEINN26_722540-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CG0220_FARMHOUSEINN26_722540-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CG0220_FARMHOUSEINN26_722540-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CG0220_FARMHOUSEINN26_722540-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Duck, Duck, Duck: Farmhouse Inn Restaurant, Forestville \u003ccite>(Charlie Gesell)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Duck, Duck, Duck: Farmhouse Inn Restaurant, Forestville: \u003c/strong>Duck is a Sonoma County staple — ubiquitous, actually — but we can never, ever get tired of how the local poultry is presented at this classy, Michelin-starred destination. That’s because chef Steve Litke changes his recipes often for his expertly toothtender, richly flavored bird. One evening, it may be smoked duck breast with silky foie gras on brioche sweetened with poached quince, while another evening may bring duck breast moistened in spicy red wine mole sauce atop polenta and collards. Recently, we were wooed by crispy-skin Peking-style duck, glazed in ginger plum sauce and perched on farro verde and spiced greens dotted with soy braised Alba mushrooms. As you may deduce, this is truly dynamite duck. \u003cem>7871 River Road, Forestville, 707-887-3300, \u003ca href=\"http://farmhouseinn.com/\">farmhouseinn.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128727\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128727\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/John-Ash-Co.s-Front-Room-Bar-and-Lounge-1024x650.jpg\" alt=\"Eating Out for the Holidays: John Ash & Co, Santa Rosa\" width=\"1024\" height=\"650\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/John-Ash-Co.s-Front-Room-Bar-and-Lounge-1024x650.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/John-Ash-Co.s-Front-Room-Bar-and-Lounge-1024x650-160x102.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/John-Ash-Co.s-Front-Room-Bar-and-Lounge-1024x650-800x508.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/John-Ash-Co.s-Front-Room-Bar-and-Lounge-1024x650-768x488.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/John-Ash-Co.s-Front-Room-Bar-and-Lounge-1024x650-1020x647.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/John-Ash-Co.s-Front-Room-Bar-and-Lounge-1024x650-960x609.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/John-Ash-Co.s-Front-Room-Bar-and-Lounge-1024x650-240x152.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/John-Ash-Co.s-Front-Room-Bar-and-Lounge-1024x650-375x238.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/John-Ash-Co.s-Front-Room-Bar-and-Lounge-1024x650-520x330.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Eating Out for the Holidays: John Ash & Co, Santa Rosa \u003ccite>(Courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Eating Out for the Holidays: John Ash & Co, Santa Rosa:\u003c/strong> Why bother fussing over a holiday meal when chef Tom Schmidt can do it so much better? Personally, we’d far rather be sipping a Negroni and eating pan-seared Liberty Duck confit hash with fresh duck eggs and pan-seared foie gras than wrestling to get an overly salted ham and boxed mashed potatoes on the table before the kids melt down. John Ash & Co., the birthplace of Wine Country dining, gets it so right with their inspired brunch, lunch, and dinner menus for Easter, Christmas, Thanksgiving, and New Year’s, featuring seasonal produce and locally sourced meats in a calm, stress-free environment (we love the vineyard views). Holidays are stressful enough without figuring out how to make bananas Foster French toast on your own. So don’t. \u003cem>4350 Barnes Road, Santa Rosa, 707-527-7687, \u003ca href=\"http://vintnersinn.com/dining\">vintnersinn.com/dining\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128717\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128717\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/JB0126_SINGLETHREAD_033_813535-1024x686.jpg\" alt=\"Fancy Pants: Single Thread, Healdsburg\" width=\"1024\" height=\"686\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0126_SINGLETHREAD_033_813535-1024x686.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0126_SINGLETHREAD_033_813535-1024x686-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0126_SINGLETHREAD_033_813535-1024x686-800x536.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0126_SINGLETHREAD_033_813535-1024x686-768x515.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0126_SINGLETHREAD_033_813535-1024x686-1020x683.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0126_SINGLETHREAD_033_813535-1024x686-960x643.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0126_SINGLETHREAD_033_813535-1024x686-240x161.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0126_SINGLETHREAD_033_813535-1024x686-375x251.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0126_SINGLETHREAD_033_813535-1024x686-520x348.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Fancy Pants: Single Thread, Healdsburg \u003ccite>(John Burgess/The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Fancy Pants: Single Thread, Healdsburg: \u003c/strong>A restaurant experience that costs as much as a flat-screen television isn’t for everyone, but for those once-in-a-lifetime occasions, there’s pretty much no better pick in Sonoma County. Chef Kyle Connaughton spent years dreaming of a bespoke dining experience that embraces Japanese micro-seasonality, an artist’s attention to color and texture, and the unique terroir of the farm he runs with wife Katina. The quiet, minimalist interior lets the food do all the talking. Entering a world so perfectly ordered and eating food so perfectly executed is an experience that you won’t soon forget — if ever. \u003cem>131 North St., Healdsburg, 707-723-4646, \u003ca href=\"http://singlethreadfarms.com/\">singlethreadfarms.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128714\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128714\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/handline_fishtacos-1-1024x751.jpg\" alt=\"Fish Tacos: Handline, Sebastopol\" width=\"1024\" height=\"751\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/handline_fishtacos-1-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/handline_fishtacos-1-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/handline_fishtacos-1-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/handline_fishtacos-1-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/handline_fishtacos-1-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/handline_fishtacos-1-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/handline_fishtacos-1-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/handline_fishtacos-1-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/handline_fishtacos-1-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Fish Tacos: Handline, Sebastopol \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Fish Tacos: Handline, Sebastopol:\u003c/strong> This classic Baja dish is part of the fabric of California, and a bellwether for any restaurant that serves them. It’s a simple beach shack snack that can go so terribly wrong. Fortunately, Handline does everything right, from the locally sourced rockfish to a light beer battering, crispy shaved cabbage, chipotle aioli, lime, and avocado. What sets these tacos apart from most others are the corn tortillas made from scratch right at the restaurant, not from pre-made masa, but from stone-ground corn. \u003cem>935 Gravenstein Highway S., Sebastopol, 707-827-3744, \u003ca href=\"http://handline.com/\">handline.com\u003c/a> \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128716\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128716\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/HI16_PHARMACY_BEETBREAD_774048-1-1024x768.jpg\" alt=\"Fix You Right Up: Pharmacy, Santa Rosa\" width=\"1024\" height=\"768\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI16_PHARMACY_BEETBREAD_774048-1-1024x768.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI16_PHARMACY_BEETBREAD_774048-1-1024x768-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI16_PHARMACY_BEETBREAD_774048-1-1024x768-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI16_PHARMACY_BEETBREAD_774048-1-1024x768-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI16_PHARMACY_BEETBREAD_774048-1-1024x768-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI16_PHARMACY_BEETBREAD_774048-1-1024x768-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI16_PHARMACY_BEETBREAD_774048-1-1024x768-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI16_PHARMACY_BEETBREAD_774048-1-1024x768-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI16_PHARMACY_BEETBREAD_774048-1-1024x768-520x390.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Fix You Right Up: Pharmacy, Santa Rosa \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Fix You Right Up: Pharmacy, Santa Rosa:\u003c/strong> Thoughtfully crafted foods that nourish and enrich, rather than deplete, is the mission of this former pharmacy-turned-cafe. Sunny egg salad sandwiches with artisan bread, luxurious chop salads with roasted chicken, and an insanely delicious almond milk lassi with turmeric and ginger are favorites. It’s a perfect quick pitstop that won’t leave you with an afternoon of regret. \u003cem>990 Sonoma Ave., #1, Santa Rosa, 707-978-2801, \u003ca href=\"http://thepharmacysonomacounty.com/\">thepharmacysonomacounty.com\u003c/a> \u003c/em>(Photo by Heather Irwin)\u003c/p>\n\u003cfigure id=\"attachment_128709\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128709\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/CityGarden007-1024x683.jpg\" alt=\"Food with a Hole: City Garden Doughnuts, Santa Rosa\" width=\"1024\" height=\"683\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/CityGarden007-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CityGarden007-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CityGarden007-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CityGarden007-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CityGarden007-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CityGarden007-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CityGarden007-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CityGarden007-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CityGarden007-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Food with a Hole: City Garden Doughnuts, Santa Rosa \u003ccite>(Courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Food with a Hole: City Garden Doughnuts, Santa Rosa:\u003c/strong> These aren’t workaday donuts or wacky cereal-coated marshmallow-dipped curiosities that are more fun to look at than eat. Instead, City Garden takes a more subtle approach. Using intensely flavored glazes made with fresh fruit (pucker-worthy lemons, huckleberries, and strawberries top the list), dark chocolate, sprinkles, and even a bit of bacon atop pillowy brioche, “donut” hardly seems a worthy enough moniker. Regardless, there’s always a new flavor for the season, and cake donuts are new to the lineup. Just make sure to get in line early, or you’ll go home empty handed. And no one wants that. \u003cem>1200 Fourth St., Santa Rosa, 707-595-1932, \u003ca href=\"http://facebook.com/CityGardenDoughnuts\">facebook.com/CityGardenDoughnuts\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128728\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128728\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/LIFE_778714-1024x683.jpg\" alt=\"For a Crowd: Franchetti's Wood Fire Kitchen, Santa Rosa\" width=\"1024\" height=\"683\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/LIFE_778714-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/LIFE_778714-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/LIFE_778714-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/LIFE_778714-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/LIFE_778714-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/LIFE_778714-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/LIFE_778714-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/LIFE_778714-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/LIFE_778714-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">For a Crowd: Franchetti's Wood Fire Kitchen, Santa Rosa \u003ccite>(Erik Castro/for The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>For a Crowd: Franchetti's Wood Fire Kitchen, Santa Rosa: \u003c/strong>As a combo fast-casual restaurant and catering kitchen, this industrial-chic spot is perfect for impromptu groups or planned private events. Just push together some tables, order a slew of spectacular thin crust wood-fired Neapolitan-style pizzas, then amuse your crew playing Ping-Pong, watching a game, or conquering the little putting green. The Cal-cuisine is superb, as shareable plates like succulent slow-braised roasted pork shoulder, juicy fried chicken, and pasta pomodoro with organic quinoa spaghetti in chunky, garlicky tomato sauce. There’s a pizza and pasta kids’ menu, too, and extra fun for adults: the topnotch wine list and vermouth cocktails. \u003cem>1229 N. Dutton Ave., Santa Rosa, 707-526-1229, \u003ca href=\"http://franchettis.com/\">franchettis.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128737\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128737\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/WISHBONE093_712915-1024x682.jpg\" alt=\"For the Brunch Bunch: Wishbone, Petaluma\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/WISHBONE093_712915-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/WISHBONE093_712915-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/WISHBONE093_712915-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/WISHBONE093_712915-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/WISHBONE093_712915-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/WISHBONE093_712915-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/WISHBONE093_712915-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/WISHBONE093_712915-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/WISHBONE093_712915-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">For the Brunch Bunch: Wishbone, Petaluma \u003ccite>(Courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>For the Brunch Bunch: Wishbone, Petaluma:\u003c/strong> Everyday is brunch day at this soulful Petaluma eatery run by husband and wife ranchers Miriam Donaldson and Josh Norwitt. Sublime farm-to-table eggs Benny, biscuits, and gravy are all served daily from 8 a.m. to 2:30 p.m. A full bar includes generous mimosas, Bloody Marys with house pickles, and a whiskeyspiked coffee makes the morning all the more enjoyable. \u003cem>841 Petaluma Blvd. N., Petaluma, 707-763-2663, \u003ca href=\"http://wishbonepetaluma.com/\">wishbonepetaluma.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128722\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128722\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/JB0929_REEL_004_842962-1024x650.jpg\" alt=\"Fresh Catch: Reel Fish Shop & Grill, Sonoma\" width=\"1024\" height=\"650\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0929_REEL_004_842962-1024x650.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0929_REEL_004_842962-1024x650-160x102.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0929_REEL_004_842962-1024x650-800x508.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0929_REEL_004_842962-1024x650-768x488.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0929_REEL_004_842962-1024x650-1020x647.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0929_REEL_004_842962-1024x650-960x609.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0929_REEL_004_842962-1024x650-240x152.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0929_REEL_004_842962-1024x650-375x238.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0929_REEL_004_842962-1024x650-520x330.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Fresh Catch: Reel Fish Shop & Grill, Sonoma \u003ccite>(John Burgess/The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Fresh Catch: Reel Fish Shop & Grill, Sonoma: \u003c/strong>You wouldn’t expect such premium food — especially fresh fish — in this rather beat-up- looking stone, corrugated metal, and clapboard building dating back to 1906. Yet chef Aiki Terashima trained at Morimoto, so amid the live music that blasts through the joint most nights, you can nibble excellent ahi poke, macadamia-crusted halibut slathered in creamy kung pao sauce, and a Japanese salmon curry that takes two days to come together. And though you dine at plank wood tables on metal chairs inside, and on picnic tables outside, the kitchen lovingly prepares luxuries like excellent seared scallop risotto in spicy poblano sauce. \u003cem>401 Grove St., Sonoma, 707-343-0044, \u003ca href=\"http://thereelfishshop.com/\">thereelfishshop.com\u003c/a> (Photo by John Burgess)\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128726\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128726\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/JL0811_ELMOLINOCENTRAL_523141-1024x682.jpg\" alt=\"Kitchen Cachet: El Molino Central, Sonoma\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/JL0811_ELMOLINOCENTRAL_523141-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JL0811_ELMOLINOCENTRAL_523141-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JL0811_ELMOLINOCENTRAL_523141-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JL0811_ELMOLINOCENTRAL_523141-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JL0811_ELMOLINOCENTRAL_523141-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JL0811_ELMOLINOCENTRAL_523141-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JL0811_ELMOLINOCENTRAL_523141-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JL0811_ELMOLINOCENTRAL_523141-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JL0811_ELMOLINOCENTRAL_523141-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Kitchen Cachet: El Molino Central, Sonoma \u003ccite>(Courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Kitchen Cachet: El Molino Central, Sonoma: \u003c/strong>Everything is handcrafted at this teeny Mexican café, from homemade masa for tortillas, to the beef, pork, and apple picadillo stuffed in a chile relleno slathered in walnut sour cream sauce and pomegranate. We mean teeny, too — you watch the cooks at work just steps away as you order at the counter, and then stroll through the kitchen itself to get to the only seating, on a parking lot patio. \u003cem>11 Central Ave., Sonoma, 707-939-1010, \u003ca href=\"http://elmolinocentral.com/\">elmolinocentral.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128705\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128705\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/BS_062916_AMYS4_787038-1024x721.jpg\" alt=\"Mindful Fast Food: Amy's Drive Thru, Rohnert Park\" width=\"1024\" height=\"721\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/BS_062916_AMYS4_787038-1024x721.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/BS_062916_AMYS4_787038-1024x721-160x113.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/BS_062916_AMYS4_787038-1024x721-800x563.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/BS_062916_AMYS4_787038-1024x721-768x541.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/BS_062916_AMYS4_787038-1024x721-1020x718.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/BS_062916_AMYS4_787038-1024x721-960x676.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/BS_062916_AMYS4_787038-1024x721-240x169.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/BS_062916_AMYS4_787038-1024x721-375x264.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/BS_062916_AMYS4_787038-1024x721-520x366.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Mindful Fast Food: Amy's Drive Thru, Rohnert Park \u003ccite>(BETH SCHLANKER/ The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Mindful Fast Food: Amy's Drive Thru, Rohnert Park: \u003c/strong>Drive-thru doesn’t have to be a dirty word. Amy’s meatless burgers, crispy fries, and burritos are kid-friendly and the vegan milkshakes (made with coconut milk) are addictive. If you’re looking for something a little less carb-loaded, seasonal salads with beets, quinoa, and baked tofu are fresh as a daisy. Organic breakfast yogurt parfaits, cinnamon rolls, and veggie sausage sandwiches are a go-to. \u003cem>58 Golf Course Dr., Rohnert Park, 707-755-3629, \u003ca href=\"http://amysdrivethru.com/\">amysdrivethru.com\u003c/a> \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128701\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128701\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/AJ0601_MEDITERRANEANJEWISHTABLE_10_781819-1024x682.jpg\" alt=\"Neighborhood Joint: Spinster Sisters, Santa Rosa\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0601_MEDITERRANEANJEWISHTABLE_10_781819-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0601_MEDITERRANEANJEWISHTABLE_10_781819-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0601_MEDITERRANEANJEWISHTABLE_10_781819-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0601_MEDITERRANEANJEWISHTABLE_10_781819-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0601_MEDITERRANEANJEWISHTABLE_10_781819-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0601_MEDITERRANEANJEWISHTABLE_10_781819-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0601_MEDITERRANEANJEWISHTABLE_10_781819-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0601_MEDITERRANEANJEWISHTABLE_10_781819-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0601_MEDITERRANEANJEWISHTABLE_10_781819-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Neighborhood Joint: Spinster Sisters, Santa Rosa \u003ccite>(Alvin Jornada)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Neighborhood Joint: Spinster Sisters, Santa Rosa: \u003c/strong>The cornerstone of the SOFA restaurant scene, chef Liza Hinman’s modern comfort food showcases the best of Sonoma County, inspired by world cuisine. Here, Hinman is able to gently tie flavors together with spice, texture, or theme in a loose bow, rather than an unmanageable knot of confused ideas. \u003cem>401 South A St., Santa Rosa, 707-528-7100, \u003ca href=\"http://thespinstersisters.com/\">thespinstersisters.com\u003c/a>. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128720\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128720\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/JB0607_LASALLELE_002_830434-1024x754.jpg\" alt=\"Old-World Elegance: La Salette, Sonoma\" width=\"1024\" height=\"754\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0607_LASALLELE_002_830434-1024x754.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0607_LASALLELE_002_830434-1024x754-160x118.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0607_LASALLELE_002_830434-1024x754-800x589.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0607_LASALLELE_002_830434-1024x754-768x566.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0607_LASALLELE_002_830434-1024x754-1020x751.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0607_LASALLELE_002_830434-1024x754-960x707.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0607_LASALLELE_002_830434-1024x754-240x177.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0607_LASALLELE_002_830434-1024x754-375x276.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0607_LASALLELE_002_830434-1024x754-520x383.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Old-World Elegance: La Salette, Sonoma \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Old-World Elegance: La Salette, Sonoma: \u003c/strong>Chef-owner Manuel Azevedo has been crafting his sophisticated Portuguese cuisine here for 20 years, and it just keeps getting better, with signatures like succulent wood oven-seared day boat scallops in a dark gold crust of crumbled chouriço (chorizo) alongside sweet potato puree, leek confit, and molho cru (chimichurri). \u003cem>452 First St. E., Suite H, Sonoma, 707-938-1927, \u003ca href=\"http://lasaletterestaurant.com/\">lasaletterestaurant.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128735\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-full wp-image-128735\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/WalterHansel034-1-1.jpg\" alt=\"Ooh-la-la: Walter Hansel Wine & Bistro, Santa Rosa\" width=\"800\" height=\"645\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/WalterHansel034-1-1.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/WalterHansel034-1-1-160x129.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/WalterHansel034-1-1-768x619.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/WalterHansel034-1-1-240x194.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/WalterHansel034-1-1-375x302.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/WalterHansel034-1-1-520x419.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Ooh-la-la: Walter Hansel Wine & Bistro, Santa Rosa \u003ccite>(Chris Hardy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ooh-la-la: Walter Hansel Wine & Bistro, Santa Rosa: \u003c/strong>Chef Saul Barragan is traditionally trained, and it shows in his masterful touch with classics like Pernod-kissed escargot à la Bourguignonne, brandyrich lobster bisque en croute, and sumptuous Coquilles St. Jacques, the scallops bathed in white wine truffle cream sauce and topped in Gruyère, poached baby leeks, and shiitakes. The signature salad is particularly magnifique, in a tumble of confit duck gizzards with frisée, lardons, sautéed wild mushrooms, bacon vinaigrette, and a coddled organic egg. Still, Barragan adds contemporary flair. Oyster ceviche arrives dressed in Peruvian aji amarillo cream, lime, chive, and Japanese tobiko, while pan-seared foie gras is decorated in African grains of paradise, compressed Fuyu persimmon, and pomegranate gastrique. \u003cem>3535 Guerneville Road, Santa Rosa, 707-5466462, \u003ca href=\"http://walterhanselbistro.com/\">walterhanselbistro.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128738\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128738\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/ZAZU074_866430-1024x682.jpg\" alt=\"Pig Out: Zazu, Sebastopol\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/ZAZU074_866430-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/ZAZU074_866430-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/ZAZU074_866430-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/ZAZU074_866430-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/ZAZU074_866430-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/ZAZU074_866430-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/ZAZU074_866430-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/ZAZU074_866430-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/ZAZU074_866430-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Pig Out: Zazu, Sebastopol \u003ccite>(Chris Hardy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pig Out: Zazu, Sebastopol:\u003c/strong> You don’t get to be the King and Queen of Pork by serving fish. Sebastopol restaurateurs John Stewart and Duskie Estes have devoted their lives and their restaurant to all things porka- licious, from their coveted Black Pig Bacon, featured a la carte or in the Black Pig Sour (bacon bourbon) cocktail to house-made salumi, Rodeo Jax (caramel popcorn with bacon), pig sugo and roasted bone marrow with hog-jaw bacon jam. The couple also raise their own pigs and were named the 2011 winners of the Cochon 555 pig-centric culinary competition, gaining them a lifetime reign over the pork kingdom. \u003cem>6770 McKinley St., #150, Sebastopol, 707-523-4814, \u003ca href=\"http://zazukitchen.com/\">zazukitchen.com\u003c/a> \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128734\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128734\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/VALETTE342_723952-1024x682.jpg\" alt=\"Place to Take Your Parents (So They Can Pay): Valette, Healdsburg\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/VALETTE342_723952-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/VALETTE342_723952-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/VALETTE342_723952-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/VALETTE342_723952-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/VALETTE342_723952-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/VALETTE342_723952-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/VALETTE342_723952-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/VALETTE342_723952-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/VALETTE342_723952-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Place to Take Your Parents (So They Can Pay): Valette, Healdsburg \u003ccite>(Chris Hardy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Place to Take Your Parents (So They Can Pay): Valette, Healdsburg:\u003c/strong> Even though we all pretend to reach for our wallets when the bill comes, Dad will always be the fastest draw in the Visa showdown. Valette is our “impress the parents” destination — it’s all about the swanky but not stuffy vibe. Foie gras and kaffir lime snow? Check. A medium-rare Wagyu steak? Of course. Scallops en croute served with beurre blanc caviar sauce? Why, yes. Coat and tie required? Not a chance. We recommend the chef’s tasting menu to really show your newfound sophistication, but you can also go à la carte, or sit at the bar and nibble on mushroom fondue while pondering the epic wine list. \u003cem>344 Center St., Healdsburg, 707-473-0946, \u003ca href=\"http://valettehealdsburg.com/\">valettehealdsburg.com\u003c/a> \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128718\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128718\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/JB0215_CHICKENPHARM_004_861445-1024x673.jpg\" alt=\"Private Dining Room: Chicken Pharm, Petaluma\" width=\"1024\" height=\"673\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0215_CHICKENPHARM_004_861445-1024x673.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0215_CHICKENPHARM_004_861445-1024x673-160x105.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0215_CHICKENPHARM_004_861445-1024x673-800x526.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0215_CHICKENPHARM_004_861445-1024x673-768x505.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0215_CHICKENPHARM_004_861445-1024x673-1020x670.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0215_CHICKENPHARM_004_861445-1024x673-960x631.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0215_CHICKENPHARM_004_861445-1024x673-240x158.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0215_CHICKENPHARM_004_861445-1024x673-375x246.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0215_CHICKENPHARM_004_861445-1024x673-520x342.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Private Dining Room: Chicken Pharm, Petaluma \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Private Dining Room: Chicken Pharm, Petaluma: \u003c/strong>Cutely called The Coop, the PDR at this chicken-centric eatery sits behind sliding wood barn doors next to the main dining room, and welcomes in a farmhouse chic vibe with wood tables, lounge seating, plush couches, three big-screen TVs, and hanging barn lamps. May we suggest ordering party platters of juicy fried buttermilk chicken for your group of up to 45 guests? \u003cem>132 Keller St., Petaluma, 707-543-1278, \u003ca href=\"http://chickenpharm.com/\">chickenpharm.com\u003c/a> \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128706\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128706\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/CC0430_DIAVOLA_SALSICCIAPIZZA_689921-1024x679.jpg\" alt=\"Radical Rustic: Diavola Pizzeria, Geyserville\" width=\"1024\" height=\"679\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0430_DIAVOLA_SALSICCIAPIZZA_689921-1024x679.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0430_DIAVOLA_SALSICCIAPIZZA_689921-1024x679-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0430_DIAVOLA_SALSICCIAPIZZA_689921-1024x679-800x530.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0430_DIAVOLA_SALSICCIAPIZZA_689921-1024x679-768x509.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0430_DIAVOLA_SALSICCIAPIZZA_689921-1024x679-1020x676.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0430_DIAVOLA_SALSICCIAPIZZA_689921-1024x679-960x637.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0430_DIAVOLA_SALSICCIAPIZZA_689921-1024x679-240x159.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0430_DIAVOLA_SALSICCIAPIZZA_689921-1024x679-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0430_DIAVOLA_SALSICCIAPIZZA_689921-1024x679-520x345.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Radical Rustic: Diavola Pizzeria, Geyserville \u003ccite>(Christopher Chung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Radical Rustic: Diavola Pizzeria, Geyserville:\u003c/strong> At first glance, this Italian jewel housed in an historic 1900s brick building offers a traditional farmstyle Italian menu. Chef-owner Dino Bugica spent more than 10 years in Italy, after all, learning the art of butchery and cucina povera (comfort food). Yet study his ingredients, and you’ll discover some wow, in surprising recipes such as potato gnocchi with fennel, peas, green garlic, asparagus, fava tips, ricotta di bufala, and — wait for it — smoked salmon and kumquat. Neapolitan-style pizzas are a specialty, pulled out of a wood-fire oven, but how’s this for oomph: the Dictator pie is topped in marinated rib-eye, garlic, mozzarella, scallions, Serrano chiles, kimchi, Kewpie mayo, and shichimi pepper. \u003cem>21021 Geyserville Ave., Geyserville, 707-814-0111, \u003ca href=\"http://diavolapizzeria.com/\">diavolapizzeria.com\u003c/a> \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128721\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128721\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/jb0611_ramen_001-1024x693.jpg\" alt=\"Ramen Addicted: Ramen Gaijin, Sebastopol\" width=\"1024\" height=\"693\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb0611_ramen_001-1024x693.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb0611_ramen_001-1024x693-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb0611_ramen_001-1024x693-800x541.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb0611_ramen_001-1024x693-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb0611_ramen_001-1024x693-1020x690.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb0611_ramen_001-1024x693-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb0611_ramen_001-1024x693-240x162.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb0611_ramen_001-1024x693-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb0611_ramen_001-1024x693-520x352.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Ramen Addicted: Ramen Gaijin, Sebastopol \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ramen Addicted: Ramen Gaijin, Sebastopol: \u003c/strong>With dashi in their veins and ramen on their minds, chefs Matthew Williams and Moishe Hahn-Schuman bring together authentic Japanese ramen recipes and techniques with of-the-moment produce for a distinctly Sonoma County izakaya experience. Gaijin’s ramen bowls are filled with homemade miso, chicken and pork broth, house-made noodles, crispy pork belly, perfectly cooked hardboiled and pickled eggs, exotic mushrooms, and bits of pickled kimchi. This seemingly simple concoction is anything but, with days dedicated to preparing its labor-intensive ingredients. Slurp all you want as a sign of appreciation, just this once. The fragrant smell of meat grilling on charcoal is almost hypnotizing, so we suggest sitting at the kitchen bar if possible to enjoy some yakitori, or grilled skewers of meat and veggies.\u003cem> 6948 Sebastopol Ave., Sebastopol, 707-827-3609, \u003ca href=\"http://ramengaijin.com/\">ramengaijin.com\u003c/a> \u003c/em>(Photo by John Burgess)\u003c/p>\n\u003cfigure id=\"attachment_128730\" class=\"wp-caption aligncenter\" style=\"max-width: 937px\">\u003cimg class=\"size-full wp-image-128730\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/PASCALINE-937x800.jpg\" alt=\"Reason to Get Up in the Morning: Pascaline, Sebastopol\" width=\"937\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/PASCALINE-937x800.jpg 937w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/PASCALINE-937x800-160x137.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/PASCALINE-937x800-800x683.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/PASCALINE-937x800-768x656.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/PASCALINE-937x800-240x205.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/PASCALINE-937x800-375x320.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/PASCALINE-937x800-520x444.jpg 520w\" sizes=\"(max-width: 937px) 100vw, 937px\">\u003cfigcaption class=\"wp-caption-text\">Reason to Get Up in the Morning: Pascaline, Sebastopol \u003ccite>(Reason to Get Up in the Morning: Pascaline, Sebastopol)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Reason to Get Up in the Morning: Pascaline, Sebastopol: \u003c/strong>Real-deal French pastries by French patissieres who aren’t afraid of butter. The croissants are a must-order, but don’t stop there. Faves include Kouign-Amann so flakey you’ll be wearing as much as you’ve eaten, breakfast brioche, and canneles. Lunch salads, sandwiches, and bowls are heartier fare. \u003cem>4552 Gravenstein Highway N., Sebastopol, 707-823-3122, \u003ca href=\"http://pascalinepatisserieandcafe.com/\">pascalinepatisserieandcafe.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128703\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128703\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/AJ1008_STORMYSSPIRITSSUPPER_10_800304-1024x682.jpg\" alt=\"Retro Roadhouse: Stormy's Spirits & Supper, Petaluma\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1008_STORMYSSPIRITSSUPPER_10_800304-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1008_STORMYSSPIRITSSUPPER_10_800304-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1008_STORMYSSPIRITSSUPPER_10_800304-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1008_STORMYSSPIRITSSUPPER_10_800304-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1008_STORMYSSPIRITSSUPPER_10_800304-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1008_STORMYSSPIRITSSUPPER_10_800304-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1008_STORMYSSPIRITSSUPPER_10_800304-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1008_STORMYSSPIRITSSUPPER_10_800304-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1008_STORMYSSPIRITSSUPPER_10_800304-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Retro Roadhouse: Stormy's Spirits & Supper, Petaluma \u003ccite>(Alvin Jornada / The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Retro Roadhouse: Stormy's Spirits & Supper, Petaluma: \u003c/strong>This former hotel turned laid-back restaurant and lounge has been around since 1854, smack in the middle of nowhere dairy country. Owned by the Cramer family, the weathered redwood and stone-clad oasis attracts savvy diners who know they can get a mouthwatering meal for a nearly ridiculous bargain, featuring local produce and premium beef. Imagine a beautiful, 22-ounce slab of prime rib for $38, complete with salad, potato, vegetables, French bread, and homemade clam chowder stocked with lots of seafood, and vegetables in tomato-kissed broth. Weary travelers, be thee well fed, indeed. \u003cem>6650 Bloomfield Road, Petaluma, 707-7950127, \u003ca href=\"http://stormysrestaurant.com/\">stormysrestaurant.com\u003c/a> \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128731\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128731\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/perchplow_dando_chix_best-1024x751-1024x751.jpg\" alt=\"Scene to be Seen: Perch and Plow, Santa Rosa\" width=\"1024\" height=\"751\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/perchplow_dando_chix_best-1024x751-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/perchplow_dando_chix_best-1024x751-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/perchplow_dando_chix_best-1024x751-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/perchplow_dando_chix_best-1024x751-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/perchplow_dando_chix_best-1024x751-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/perchplow_dando_chix_best-1024x751-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/perchplow_dando_chix_best-1024x751-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/perchplow_dando_chix_best-1024x751-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/perchplow_dando_chix_best-1024x751-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Scene to be Seen: Perch and Plow, Santa Rosa \u003ccite>(Courtesy of Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Scene to be Seen: Perch and Plow, Santa Rosa: \u003c/strong>Downtown Santa Rosa’s newest restaurant is also one of the most Instagram-worthy. Soft, natural light makes selfies glow; sleek, modern design creates a stunning backdrop; and Bud Snow murals are on trend — as are whimsical cocktails featuring the likes of dill foam and strawberry balsamic shrub. And then there’s the food. Chef Mike Mullins creates small-bite plates with big flavors and a kaleidoscope of colors, despite a postage-stamp-sized kitchen. Cozy tables in the side dining rooms make for quiet canoodling. \u003cem>900 Courthouse Square, Santa Rosa, 707-541-6896, \u003ca href=\"http://perchandplow.com/\">perchandplow.com\u003c/a> \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128704\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128704\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/bs_032614_CafeLaHaye8-1024x682.jpg\" alt=\"Small But Mighty: Café la Haye, Sonoma\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/bs_032614_CafeLaHaye8-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bs_032614_CafeLaHaye8-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bs_032614_CafeLaHaye8-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bs_032614_CafeLaHaye8-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bs_032614_CafeLaHaye8-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bs_032614_CafeLaHaye8-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bs_032614_CafeLaHaye8-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bs_032614_CafeLaHaye8-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bs_032614_CafeLaHaye8-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Small But Mighty: Café la Haye, Sonoma \u003ccite>(Beth Schlanker)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Small But Mighty: Café la Haye, Sonoma: \u003c/strong>With just 30 seats and a tiny bar, this iconic Sonoma Plaza bistro also operates out of a closet-size kitchen. But oh, what wonders emerge under owner Saul Gropman’s watch. Chef Jeffrey Lloyd previously worked at Michael Mina, and his deft touch results in divine Cal-Med bites like filet mignon dolloped in roasted shallot-balsamic jus and anchovy butter, or crusted pork chop finished in mustard cream and chorizo butter alongside ricotta dumplings. Brilliant classic cooking at affordable prices in a contemporary, art gallery-style setting — that earns this gem a big place in our hearts. \u003cem>140 E. Napa St., Sonoma, 707-935-5994, \u003ca href=\"http://cafelahaye.com/\">cafelahaye.com\u003c/a>\u003c/em> (Photo by Beth Schlanker)\u003c/p>\n\u003cfigure id=\"attachment_128707\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128707\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/CC0814_BESTTACOTRUCK_CROWD_743916-1024x675.jpg\" alt=\"Taco Tuesday: El Roy's, Petaluma\" width=\"1024\" height=\"675\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0814_BESTTACOTRUCK_CROWD_743916-1024x675.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0814_BESTTACOTRUCK_CROWD_743916-1024x675-160x105.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0814_BESTTACOTRUCK_CROWD_743916-1024x675-800x527.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0814_BESTTACOTRUCK_CROWD_743916-1024x675-768x506.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0814_BESTTACOTRUCK_CROWD_743916-1024x675-1020x672.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0814_BESTTACOTRUCK_CROWD_743916-1024x675-960x633.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0814_BESTTACOTRUCK_CROWD_743916-1024x675-240x158.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0814_BESTTACOTRUCK_CROWD_743916-1024x675-375x247.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0814_BESTTACOTRUCK_CROWD_743916-1024x675-520x343.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Taco Tuesday: El Roy's, Petaluma \u003ccite>(Christopher Chung/ The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Taco Tuesday: El Roy's, Petaluma:\u003c/strong> More than a simple taqueria or a food truck, this family’s Mexican cooking is from the heart. Carnitas burritos are a must-try, but tasty sopes, tortas, and tacos are equally impressive. \u003cem>210 Edith St., Petaluma, 707-774-3738, \u003ca href=\"http://www.facebook.com/pg/elroysmexicangrillofficialpage\">visit on Facebook\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128710\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128710\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/cj0409_GlenEllenStar03-1024x673.jpg\" alt=\"To See Stars: Glen Ellen Star\" width=\"1024\" height=\"673\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/cj0409_GlenEllenStar03-1024x673.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cj0409_GlenEllenStar03-1024x673-160x105.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cj0409_GlenEllenStar03-1024x673-800x526.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cj0409_GlenEllenStar03-1024x673-768x505.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cj0409_GlenEllenStar03-1024x673-1020x670.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cj0409_GlenEllenStar03-1024x673-960x631.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cj0409_GlenEllenStar03-1024x673-240x158.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cj0409_GlenEllenStar03-1024x673-375x246.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cj0409_GlenEllenStar03-1024x673-520x342.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Woodoven Baby Carrots served at Glen Ellen Star in To See Stars: Glen Ellen Star \u003ccite>(CRISTA JEREMIASON / The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>To See Stars: Glen Ellen Star: \u003c/strong>Hollywood types love Sonoma County for its natural beauty, world-class wine, and incredible food. That, and the fact that they mostly get left alone. Mostly. A favorite retreat seems to be Ari Weisswasser’s Glen Ellen Star, where the recognizable can sit and sup without a parade of paparazzi. Not to say that the food isn’t red carpet-worthy. Weisswasser’s wood-fired oven takes center stage, with freshfrom- the-garden roasted vegetable (we especially love the Brussels sprouts with brown sugar bacon marmalade), pizza, Tunisian brick chicken, and their own house-baked bread. \u003cem>13648 Arnold Dr., Glen Ellen, 707-3431384, \u003ca href=\"http://glenellenstar.com/\">glenellenstar.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128702\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128702\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/AJ0610_NORTHCOASTFOODWINEFESTIVAL_15_829975-1024x683.jpg\" alt=\"Way Better than the Colonel: Backyard, Forestville\" width=\"1024\" height=\"683\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0610_NORTHCOASTFOODWINEFESTIVAL_15_829975-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0610_NORTHCOASTFOODWINEFESTIVAL_15_829975-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0610_NORTHCOASTFOODWINEFESTIVAL_15_829975-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0610_NORTHCOASTFOODWINEFESTIVAL_15_829975-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0610_NORTHCOASTFOODWINEFESTIVAL_15_829975-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0610_NORTHCOASTFOODWINEFESTIVAL_15_829975-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0610_NORTHCOASTFOODWINEFESTIVAL_15_829975-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0610_NORTHCOASTFOODWINEFESTIVAL_15_829975-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0610_NORTHCOASTFOODWINEFESTIVAL_15_829975-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Way Better than the Colonel: Backyard, Forestville \u003ccite>(Alvin Jornada)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Way Better than the Colonel: Backyard, Forestville: \u003c/strong>Everyone does fried chicken these days. Not everyone does it well. The secret to this Forestville outpost’s bird is a special brine, buttermilk, and secretly seasoned flour. There may also be unicorn dust involved. We love the moist inside and crispy exterior, and the fact that you can get some sort of fried chicken for brunch, lunch, and dinner — from a chop salad or sandwich to fried chicken and waffles with all the fixings. There are even to-go boxes with five or nine pieces, a seasonal side, biscuits, and honey butter. \u003cem>6566 Front St., Forestville, 707-8208445, \u003ca href=\"http://backyardforestville.com/\">backyardforestville.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128697\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128697\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/AJ0113_SEASIDEMETALCHOWDER_01_763928-1024x682.jpg\" alt=\"Who’d Have Thought: Seaside Metal, Guerneville\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0113_SEASIDEMETALCHOWDER_01_763928-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0113_SEASIDEMETALCHOWDER_01_763928-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0113_SEASIDEMETALCHOWDER_01_763928-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0113_SEASIDEMETALCHOWDER_01_763928-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0113_SEASIDEMETALCHOWDER_01_763928-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0113_SEASIDEMETALCHOWDER_01_763928-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0113_SEASIDEMETALCHOWDER_01_763928-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0113_SEASIDEMETALCHOWDER_01_763928-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0113_SEASIDEMETALCHOWDER_01_763928-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Who’d Have Thought: Seaside Metal, Guerneville \u003ccite>(Alvin Jornada)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Who’d Have Thought: Seaside Metal, Guerneville: \u003c/strong>You could schlep all the way to San Francisco, and stand in line hoping to get a seat at the very popular Bar Crudo. Or, you could scamper to our very own river town, and luxuriate in an easy feast at this ultra-stylish satellite salon from Crudo owners Mike Selvera and his partner/ twin brother Tim Selvera. Really. It’s right there amid the souvenir shops and friendly dive bars of Main Street. The SF-Guerneville menus are very similar, too, showcasing briny fresh oysters of all kinds, elegant chowder brimming with fish, shrimp, mussels, squid, bacon, and potato, and fancy plates like Arctic char glittering with wasabi tobiko and horseradish crème fraîche. \u003cem>16222 Main St., Guerneville, 707-604-7250, \u003ca href=\"http://seasidemetal.com/\">seasidemetal.com\u003c/a> \u003c/em>(Photo by Alvin Jornada)\u003c/p>\n\u003cfigure id=\"attachment_128724\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128724\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/jb1122_rrvineyards_003-1024x637.jpg\" alt=\"Wine Country Terroir: Russian River Vineyards, Forestville\" width=\"1024\" height=\"637\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb1122_rrvineyards_003-1024x637.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb1122_rrvineyards_003-1024x637-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb1122_rrvineyards_003-1024x637-800x498.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb1122_rrvineyards_003-1024x637-768x478.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb1122_rrvineyards_003-1024x637-1020x635.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb1122_rrvineyards_003-1024x637-960x597.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb1122_rrvineyards_003-1024x637-240x149.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb1122_rrvineyards_003-1024x637-375x233.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb1122_rrvineyards_003-1024x637-520x323.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Wine Country Terroir: Russian River Vineyards, Forestville \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Wine Country Terroir: Russian River Vineyards, Forestville:\u003c/strong> At the crossroads between sea and pasture, river and hillsides, farm and forest, the two-light burg of Forestville has a unique Sonoma County terroir, and Russian River Vineyards’ recently revamped restaurant luxuriously showcases that special sense of place. Chef Ben Davies’ on-site farm is a staple for seasonal produce, but the menu pulls from throughout the region for fresh seafood, meat, and of-the-moment ingredients. His Friday and Saturday menus are four courses of surprises, or you can do a chef’s tasting of eight. The daily “estate” menu is simplified, with more casual but equally impressive warm or chilled items. \u003cem>5700 Highway 116 N., Forestville, 707-887-3344, \u003ca href=\"http://russianrivervineyards.com/\">russianrivervineyards.com\u003c/a> \u003c/em>(Photo by John Burgess)\u003c/p>\n\u003cfigure id=\"attachment_128712\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128712\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/dry-creek-kitchen-bar-1024x683.jpg\" alt=\"Wine List: Dry Creek Kitchen, Healdsburg\" width=\"1024\" height=\"683\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/dry-creek-kitchen-bar-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/dry-creek-kitchen-bar-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/dry-creek-kitchen-bar-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/dry-creek-kitchen-bar-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/dry-creek-kitchen-bar-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/dry-creek-kitchen-bar-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/dry-creek-kitchen-bar-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/dry-creek-kitchen-bar-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/dry-creek-kitchen-bar-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Wine List: Dry Creek Kitchen, Healdsburg \u003ccite>(Courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Wine List: Dry Creek Kitchen, Healdsburg:\u003c/strong> More than 500 selections, including bottles from the private libraries and cellars of local winemakers, help earn this spot a perennial place on the Wine Spectator’s Award of Excellence. An insider secret: The Sonoma Neighbor menu is served Monday through Thursday, a $36, three-course prix fixe with wine pairing for an additional $18 – a steal in tony Healdsburg. \u003cem>317 Healdsburg Ave., Healdsburg, 707-431-0330, \u003ca href=\"http://drycreekkitchen.com/\">drycreekkitchen.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128715\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128715\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/HBGMIMOSA-1024x779.jpg\" alt=\"With Kids: HBG, Healdsburg\" width=\"1024\" height=\"779\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/HBGMIMOSA-1024x779.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HBGMIMOSA-1024x779-160x122.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HBGMIMOSA-1024x779-800x609.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HBGMIMOSA-1024x779-768x584.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HBGMIMOSA-1024x779-1020x776.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HBGMIMOSA-1024x779-960x730.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HBGMIMOSA-1024x779-240x183.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HBGMIMOSA-1024x779-375x285.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HBGMIMOSA-1024x779-520x396.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">With Kids: HBG, Healdsburg \u003ccite>(Courtesy of Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>With Kids: HBG, Healdsburg: \u003c/strong>Great burgers and fries, a large fenced-in patio, top-notch Bloody Marys. Need we say more? Owned by one of Wine Country’s top chefs, Douglas Keane, this is everyday fare with a toque’s special touch. Grown up mac and cheese is worth the cost of admission alone. \u003cem>245 Healdsburg Ave., Healdsburg, 707-433-3333, \u003ca href=\"http://healdsburgbarandgrill.com/\">healdsburgbarandgrill.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128719\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128719\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/JB0421_FREMONT_CHAD_557814-1024x705.jpg\" alt=\"Worth a U-Turn: Fremont Diner, Sonoma\" width=\"1024\" height=\"705\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0421_FREMONT_CHAD_557814-1024x705.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0421_FREMONT_CHAD_557814-1024x705-160x110.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0421_FREMONT_CHAD_557814-1024x705-800x551.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0421_FREMONT_CHAD_557814-1024x705-768x529.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0421_FREMONT_CHAD_557814-1024x705-1020x702.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0421_FREMONT_CHAD_557814-1024x705-960x661.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0421_FREMONT_CHAD_557814-1024x705-240x165.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0421_FREMONT_CHAD_557814-1024x705-375x258.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0421_FREMONT_CHAD_557814-1024x705-520x358.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Worth a U-Turn: Fremont Diner, Sonoma \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Worth a U-Turn: Fremont Diner, Sonoma: \u003c/strong>If you didn’t realize this tiny shack was there, on the edge of Hwy 12/121 vineyards and dairy fields, you’d zoom right by. But since you know this is where you get owner Chad Harris’ magical ranch cuisine, you hit the brakes, and zoom in for Nashville-style spicy fried chicken atop white bread, buttermilk biscuits ‘n’ gravy, or house smoked brisket. \u003cem>2698 Fremont Drive, Sonoma, 707-938-7370, \u003ca href=\"http://thefremontdiner.com/\">thefremontdiner.com\u003c/a> \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128732\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128732\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/terrapincreek233-1024x682.jpg\" alt=\"Worth the Drive: Terrapin Creek, Bodega Bay\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/terrapincreek233-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/terrapincreek233-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/terrapincreek233-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/terrapincreek233-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/terrapincreek233-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/terrapincreek233-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/terrapincreek233-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/terrapincreek233-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/terrapincreek233-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Worth the Drive: Terrapin Creek, Bodega Bay \u003ccite>(Courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Worth the Drive: Terrapin Creek, Bodega Bay: \u003c/strong>As if we needed any excuse to visit the beautiful waterfront burg that is Bodega Bay, this Michelin Star jewel beckons with extraordinary Cal-Asian cuisine that would wow even in a big city. To enjoy it in a serene, artsy hideaway makes it even more special. Chef-owners and husband-wife team Andrew Truong and Liya Lin impress with innovative fare like a salad of charred octopus, roasted cauliflower, Brussels sprouts, arugula, and toasted almonds zinged with fiery chili pepper aioli. Seafood is a signature, in fact, such as meaty sea bass paired with savoy cabbage, mushrooms, Delicata squash, and red rice in a splash of delicate fish fumet. \u003cem>1580 Eastshore Road, Bodega Bay, 707-875-2700, \u003ca href=\"http://terrapincreekcafe.com/\">terrapincreekcafe.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128725\" class=\"wp-caption aligncenter\" style=\"max-width: 780px\">\u003cimg class=\"size-full wp-image-128725\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/JL0111_SWEETTS_SIGNAGE_589936-780x800.jpg\" alt=\"Making a return after the fire: Sweet T's, Windsor\" width=\"780\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/JL0111_SWEETTS_SIGNAGE_589936-780x800.jpg 780w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JL0111_SWEETTS_SIGNAGE_589936-780x800-160x164.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JL0111_SWEETTS_SIGNAGE_589936-780x800-768x788.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JL0111_SWEETTS_SIGNAGE_589936-780x800-240x246.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JL0111_SWEETTS_SIGNAGE_589936-780x800-375x385.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JL0111_SWEETTS_SIGNAGE_589936-780x800-520x533.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JL0111_SWEETTS_SIGNAGE_589936-780x800-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JL0111_SWEETTS_SIGNAGE_589936-780x800-50x50.jpg 50w\" sizes=\"(max-width: 780px) 100vw, 780px\">\u003cfigcaption class=\"wp-caption-text\">Making a return after the fire: Sweet T's, Windsor \u003ccite>(Courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Making a return after the fire: Sweet T's, Windsor:\u003c/strong> Six months ago, Dennis Tussey was sifting through the ashes of his Fountaingrove restaurant Sweet T’s’ in search of whatever he and his wife Anne could salvage — a few dishes, some patio furniture, and a $25,000 barbecue smoker they recently purchased. Down but not out, the couple immediately began looking for a new space to call home. Now they’ve found it — in Windsor, where they will open the new Sweet T's in May. Their beloved pitmaster, George Ah Chin, will continue to work alongside them in the new location. The Tusseys have worked with the kitchen staff to rewrite the many recipes for Sweet T’s signature Southern dishes — from grits to ribs — and have had a staff of 12 working on the reopening. “We have such a faithful following,” says Tussey, misting up a bit, “We didn’t realize until after the fire, but we can go anywhere and people want to talk to us about the restaurant.” It never entered their minds, he adds, that Sweet T’s was done. “Our only thought was that we needed to come back. We want to put our employees back to work.” \u003cem>9098 Brooks Road S., Windsor\u003c/em>\u003c/p>\n\u003ch2>Crowd Pleasers\u003c/h2>\n\u003cfigure id=\"attachment_128749\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg class=\"size-full wp-image-128749\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/AJ1209_TONYSOFNORTHBEACH_02_672989-1.jpg\" alt=\"The New Yorker Pizza at Tony’s of North Beach at the Graton Resort and Casino in Rohnert Park.\" width=\"1280\" height=\"854\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1209_TONYSOFNORTHBEACH_02_672989-1.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1209_TONYSOFNORTHBEACH_02_672989-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1209_TONYSOFNORTHBEACH_02_672989-1-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1209_TONYSOFNORTHBEACH_02_672989-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1209_TONYSOFNORTHBEACH_02_672989-1-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1209_TONYSOFNORTHBEACH_02_672989-1-1200x801.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1209_TONYSOFNORTHBEACH_02_672989-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1209_TONYSOFNORTHBEACH_02_672989-1-960x641.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1209_TONYSOFNORTHBEACH_02_672989-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1209_TONYSOFNORTHBEACH_02_672989-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1209_TONYSOFNORTHBEACH_02_672989-1-520x347.jpg 520w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">The New Yorker Pizza at Tony’s of North Beach at the Graton Resort and Casino in Rohnert Park. \u003ccite>(Alvin Jornada / The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Best burgers, best pizza…\u003c/strong>them’s fighting words, considering how many top-notch restaurants we have in Sonoma County, and how fiercely loyal food fans are to their regular hangouts.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Still, there are spots where the staples truly shine, and if you haven’t yet tried these mouthwatering marvels, you owe it to yourself to skedaddle in right away. See if you don’t find some new favorites, too.\u003c/p>\n\u003cp>\u003cstrong>Burgers: Mike’s at the Crossroads, Cotati:\u003c/strong> Boasting 17 kinds of burgers, these big, beautiful, near half-pound monsters promise bliss for any appetite. Maybe you crave a Krush, topped in sautéed mushrooms, Swiss, onion, garlic, and Zinfandel glaze. Or you might want to fire up with the 987, sizzling with diced green chiles, jalapenos, black olives, onions, roasted red peppers, and pepper jack. Or you may dig in a bit daintier, with the Belle, topped in sautéed red onions, fresh basil, rosemary, and crumbled Nauvoo blue cheese. Whatever you choose, plan for crowds in the 10-table eatery with a dozen bar stools beneath an enormous mural of a bull’s head snorting, “One Mean Burger.” \u003cem>7665 Old Redwood Highway, Cotati, 707-665-9999, \u003ca href=\"http://mikesatthecrossroads.com/\">mikesatthecrossroads.com\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Pizza: Tony’s of North Beach, Rohnert Park: \u003c/strong>Tony Gemignani became an international star for his San Francisco restaurants, and five years ago, he shared his magic with a new Tony’s at the Graton Resort & Casino. Featuring eight styles of pizzas made in four different ovens (wood-fired brick, gas brick, electric brick, and electric stone), the lengthy menu tempts with delicate, charred Napoletana, classic Italian/Americana, thin-chewy New York, thick and rectangular Sicilian, California thin-crust-style, and glutenfree pies. Portions are huge, flavors are rich and bold, and ingredients are premium, such as handcrafted mozzarella and burrata, San Marzano DOP tomatoes, and housemade sausage. A bonus: while you have to wait in line at the SF locations, the casino spot is still somewhat of a locals’ secret, with tables at the ready. \u003cem>630 Park Court, Rohnert Park, 707-588-7741, \u003ca href=\"http://gratonresortcasino.com/\">gratonresortcasino.com\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Japanese: Hana, Rohnert Park:\u003c/strong> It’s set in an unassuming strip mall, but open the heavy wood front door and you’ll discover chef-owner Ken Tominaga’s spectacular sushi, traditional wafu (pure, clean) cooking, and a truly impressive sake selection. Authentic cuisine shines in seasonal specialty fish like house-cured saba mackerel and kamatoro (succulent, fatty tuna), chawanmushi custard with shrimp and scallops, and prime steak sent out sizzling on a Mount Fuji stone. The raw wood décor and sommelier service adds to the elegance. \u003cem>101 Golf Course Drive, Rohnert Park, 707-586-0270,\u003ca href=\"http://hanajapanese.com/\">hanajapanese.com\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Mexican: Barrio Fresca Cocina Mexican, Sebastopol: \u003c/strong>This new spot in the Barlow blends casual, order-at-the-counter service with high-end regional dishes crafted from organic seasonal ingredients. That means owner Carlos Rosas features homemade GMO-free California corn tortillas and produce from local farms, resulting in captivating bites like red corn tortillas topped in potatoes, handmade chorizo, scrambled eggs, pumpkin seed, melted cheese curds, arugula, and salsa de chile Morita; or a pork belly torta smothered in chipotle aioli, pico de gallo, and peppery arugula. What’s not to love about such fancy food in such friendly surroundings, and extra warm touches like free homemade chips, salsa, and fiery hot sauce? \u003cem>6760 McKinley St., #120, Sebastopol, 707-329-6538, \u003ca href=\"http://barriobayarea.com/\">barriobayarea.com\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Wine Country Cuisine: Barndiva, Healdsburg:\u003c/strong> The sophisticated spot looks Sonoma Wine Country with its luxurious mahogany barn setting and lush garden patio. Chef Ryan Fancher sources Sonoma, too, with partner farms like Bellwether Farms, Early Bird’s Place, Mix Garden, and Preston Farm & Winery. California cuisine is creative and clean, shimmering in bites like crispy duck leg confit with marble potatoes, poached quail egg, olive tapenade, fennel, and haricots verts. \u003cem>231 Center St., Healdsburg, 707-431-0100, \u003ca class=\"vglnk\" href=\"http://barndiva.com/\" rel=\"nofollow\">barndiva.com\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Deli: Mac’s Deli & Cafe, Santa Rosa:\u003c/strong> There’s good reason this 1952 institution is the oldest continuing breakfast and sandwich café in Sonoma County. The mere thought of the sumptuous overstuff ed omelets and sandwiches get folks salivating, and anyone who can polish off an entire plate well deserves the happy food coma they’re guaranteed. Start the day with a lox, cream cheese, and onion omelet with crispy hash browns and pumpernickel toast, then segue into a hearty lunch of pastrami and egg salad on rye. It’s hard to beat the cheerful combo of a hot corned beef Sammy including a choice of salad and glass of tap beer, either. \u003cem>630 4th St., Santa Rosa, 707-545-3785, \u003ca href=\"http://macsdeliandcafe.com/\">macsdeliandcafe.com\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Pub Fare: Woodfour Brewery, Sebastopol: \u003c/strong>Yes, beer is a food group in Sonoma County, with its proliferation of craft breweries, many of which offer good eats, too. At this hip, lively place, brewmaster Seth Wood rotates beer styles and provide guest taps for other local producers. The kitchen takes the same jaunt, hosting pop-ups that lately have featured Mexican food. Really delicious Mexican food, like pork al pastor laced with chiles, sea bass tacos, bass ceviche, gooey cheese enchiladas, and fluffy chicken-green salsa tamales handmade by chef Maria. Just the thing to go with the brewery’s saison, farmhouse, and sour beers. \u003cem>6780 Depot St., Sebastopol, 707-823-3144, \u003ca href=\"http://woodfourbrewing.com/\">woodfourbrewing.com\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Vegetarian/Vegan: The Drawing Board, Petaluma:\u003c/strong> Eating plant-based foods is such a “thing” these days that chefs treat meatless cuisine as an art. Even kids and hardcore carnivores love it, when it’s done as masterfully as it is at this chic Petaluma bistro. Owner Rosie Wiggins artfully mixes in vegetarian/ vegan among other animal- protein dishes, sometimes crossing into hybrids like the signature carrot lox. The result is wow, bringing carrots smoked, rolled in nori and smoked sea salt (like salmon, see?), then baked and sliced atop veggie cashew cream cheese on toast with baby greens. \u003cem>190 Kentucky St., Petaluma, 707-774-6689, \u003ca href=\"http://tdbpetaluma.com/\">tdbpetaluma.com\u003c/a>\u003c/em>\u003c/p>\n\u003ch2>Best Butcher – It’s a Tie!\u003c/h2>\n\u003cfigure id=\"attachment_128750\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/HI0717_THISTLEMEATS_38_840034.jpg\" alt=\"Charcuterie platter at Thistle Meats in Petaluma.\" width=\"1280\" height=\"904\" class=\"size-full wp-image-128750\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0717_THISTLEMEATS_38_840034.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0717_THISTLEMEATS_38_840034-160x113.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0717_THISTLEMEATS_38_840034-800x565.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0717_THISTLEMEATS_38_840034-768x542.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0717_THISTLEMEATS_38_840034-1020x720.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0717_THISTLEMEATS_38_840034-1200x848.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0717_THISTLEMEATS_38_840034-1180x833.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0717_THISTLEMEATS_38_840034-960x678.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0717_THISTLEMEATS_38_840034-240x170.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0717_THISTLEMEATS_38_840034-375x265.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0717_THISTLEMEATS_38_840034-520x367.jpg 520w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">Charcuterie platter at Thistle Meats in Petaluma. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Thistle Meats, Petaluma:\u003c/strong> With years of study as a salumist and butcher, chef Travis Day of Thistle Meats is a chef’s chef — working his way up the kitchen ladder with the kind of intense focus and passion that results in 25 journals filled with business plans and recipes, traveling to 20 countries with his chef’s knives and developing a resume that includes some of the best restaurants in the world. To say he’s obsessive about meat is an understatement. “I used to cure duck prosciutto in the rafters and stay up until 3 a.m. translating old French cookbooks,” Day says. With whole animal butchery, salumi, and the county’s best ham and roast beef sandwiches (which we don’t say lightly), Thistle is my choice for top butchery. \u003cem>160 Petaluma Blvd N, Petaluma, 707-772-5442, \u003ca href=\"http://thistlemeats.com/\">thistlemeats.com \u003c/a>\u003c/em> —Heather Irwin\u003c/p>\n\u003cp>\u003cstrong>Journeyman Meat Co., Healdsburg:\u003c/strong> Peter Seghesio of Journeyman Meat Co. looked to his Italian heritage, and studied whole-animal butchery and salumi-making in Italy before opening this gorgeous shrine to meat last summer. And certainly prime meats star at the combination butcher shop, salumi counter, and wine bar just off the Healdsburg Plaza. Still, I adore the fresh sausages the most, crafted from Seghesio’s family recipes and sizzled in the wood-fired oven behind the display counter. The pork beauties include lavish flavors like Sicilian-style Terrona imbued with Parmesan or Il Bustino, studded with bacon, all offered as sandwiches — or my favorite, in a trio selection on a wood board laden with mustards, arugula, and pickles. Hog heaven. \u003cem>404 Center St, Healdsburg, 707-395-6328, \u003ca href=\"http://journeymanmeat.com/\">journeymanmeat.com \u003c/a>\u003c/em>— Carey Sweet\u003c/p>\n\u003cfigure id=\"attachment_128751\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/JOURNEYMAN013_866407.jpg\" alt=\"Journeyman Meat Co. owner Peter Seghesio chats with a customer.\" width=\"1280\" height=\"853\" class=\"size-full wp-image-128751\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/JOURNEYMAN013_866407.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JOURNEYMAN013_866407-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JOURNEYMAN013_866407-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JOURNEYMAN013_866407-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JOURNEYMAN013_866407-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JOURNEYMAN013_866407-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JOURNEYMAN013_866407-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JOURNEYMAN013_866407-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JOURNEYMAN013_866407-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JOURNEYMAN013_866407-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JOURNEYMAN013_866407-520x347.jpg 520w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">Journeyman Meat Co. owner Peter Seghesio chats with a customer. \u003ccite>(Chris Hardy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Metholodogy\u003c/h3>\n\u003cp>Sonoma Magazine dining editor Heather Irwin, restaurant reviewer Carey Sweet, and senior food writer Diane Peterson – in collaboration with our team of editors – selected the 50 best restaurants in Sonoma County based on a year’s worth of restaurant visits, reviews, and chef interviews. We also sought opinions from some of the county’s notables to get a sense for their go-to local haunts. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>This guide originally was published on \u003ca href=\"http://www.sonomamag.com/50-best-restaurants-in-sonoma-county-2018/\">Sonoma Magazine\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Table Talk: Meet the Rebranded Ritu, Get Ready for The Feast, Father’s Day Deals",
"title": "Table Talk: Meet the Rebranded Ritu, Get Ready for The Feast, Father’s Day Deals",
"headTitle": "KQED’s Table Talk | Bay Area Bites | KQED Food",
"content": "\u003cp>This week’s Table Talk takes a look at the rebranded Ritu Indian Soul Food (formerly Dum), Alexander’s Steakhouse launches The Feast, check out these fun (and tasty) Father’s Day deals, don’t miss a screening of The Food Cure, and Mixt opens on Valencia.\u003c/p>\n\u003cfigure id=\"attachment_128662\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/Ritu-mainspread-1.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/Ritu-mainspread-1.jpg\" alt=\"There’s no shortage of dishes to enjoy at the rebranded Ritu.\" width=\"1920\" height=\"1281\" class=\"size-full wp-image-128662\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/Ritu-mainspread-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Ritu-mainspread-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Ritu-mainspread-1-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Ritu-mainspread-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Ritu-mainspread-1-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Ritu-mainspread-1-1200x801.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Ritu-mainspread-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Ritu-mainspread-1-960x641.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Ritu-mainspread-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Ritu-mainspread-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Ritu-mainspread-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">There’s no shortage of dishes to enjoy at the rebranded Ritu. \u003ccite>(Kristen Loken)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Dum Indian Soul Food Rebrands to Ritu\u003c/h3>\n\u003cp>\u003cstrong>Ritu Indian Soul Food\u003c/strong>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/U6YqrMffE6q\" rel=\"noopener\" target=\"_blank\">3111 24th St., San Francisco\u003c/a>\u003cbr>\nDinner served Tue–Thu, Sat–Sun 5–10pm, Fri 11am–10pm\u003cbr>\nBrunch Sat–Sun 11am–3pm\u003c/p>\n\u003cp>If you’re a fan of Indian cuisine (and just awesome flavor in general), you should know the Mission’s \u003cstrong>\u003ca href=\"http://www.dumsf.com/\" rel=\"noopener\" target=\"_blank\">Dum Indian Soul Food\u003c/a>\u003c/strong> on 24th Street in the Mission is celebrating its second anniversary and rebranding itself as \u003cstrong>\u003ca href=\"https://www.ritusf.com/\" rel=\"noopener\" target=\"_blank\">Ritu Indian Soul Food\u003c/a>\u003c/strong> on June 7, which means “seasons” in Hindi. Mumbai native chef Rupam Bhagat’s menu is full of inspired interpretations of his favorite family recipes. He started as a food truck, and at his first brick-and-mortar location you’ll find some extraordinary deals on some really delicious dishes (like his excellent lamb kebabs for just $12)—and unlike at the truck, you can enjoy some wine or beer with your meal. The menu features many vegetarian dishes, like kale chaat, tandoori whole cauliflower, and artichoke pakoras—and in honor of the rebranding, he will be adding even more dishes to the menu. \u003c/p>\n\u003cfigure id=\"attachment_128659\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/Ritu-FriedChicken-e1527986825742.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/Ritu-FriedChicken-e1527986825742.jpg\" alt=\"Fried chicken is on the menu at the newly rebranded Ritu.\" width=\"1920\" height=\"1281\" class=\"size-full wp-image-128659\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fried chicken is on the menu at the newly rebranded Ritu. \u003ccite>(Kristen Loken)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The space is getting a refresh too, with a new and vibrant color palette of orange, red, and yellow, and the bar area is being expanded (a perfect spot to unwind with some chaat and a glass of wine during happy hour Wed-Sun 3–6pm).\u003cbr>\n \u003c/p>\n\u003cfigure id=\"attachment_128661\" class=\"wp-caption aligncenter\" style=\"max-width: 1599px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/alexanders-steakhouse.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/alexanders-steakhouse.jpg\" alt=\"Alexander’s Steakhouse in SoMa is launching The Feast.\" width=\"1599\" height=\"1200\" class=\"size-full wp-image-128661\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/alexanders-steakhouse.jpg 1599w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/alexanders-steakhouse-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/alexanders-steakhouse-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/alexanders-steakhouse-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/alexanders-steakhouse-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/alexanders-steakhouse-1200x901.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/alexanders-steakhouse-1180x886.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/alexanders-steakhouse-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/alexanders-steakhouse-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/alexanders-steakhouse-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/alexanders-steakhouse-520x390.jpg 520w\" sizes=\"(max-width: 1599px) 100vw, 1599px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Alexander’s Steakhouse in SoMa is launching The Feast. \u003ccite>(Alexander’s Steakhouse)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Alexander’s Steakhouse Launches a New Dinner Event, The Feast\u003c/h3>\n\u003cp>\u003cstrong>Alexander’s Steakhouse\u003c/strong>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/tKvwDwUgypQ2\" rel=\"noopener\" target=\"_blank\">448 Brannan St., San Francisco\u003c/a>\u003cbr>\nThursday June 7, 6pm\u003cbr>\n\u003ca href=\"https://www.exploretock.com/alexanderssanfran/experience/25884/the-feast\" rel=\"noopener\" target=\"_blank\">Tickets\u003c/a>: $120 for food and $80 for drinks per person. Tickets required and are limited.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>You ready to feast? \u003ca href=\"https://www.alexanderssteakhouse.com/sanfrancisco/\" rel=\"noopener\" target=\"_blank\">Alexander’s Steakhouse San Francisco\u003c/a> in SoMa just announced The Feast, a ticketed ongoing event featuring a fire-roasted whole meat and fish menu that will be served family-style in a lively communal setting in the restaurant’s Wine Library. The culinary team will be sharing details about ingredients and cooking techniques to create an extra-special experience. The evening includes fine wines and spirits, including bourbon and Scotch served in large format (and free-poured for an additional cost). The first Feast event is Thursday, June 7, with the second on Thursday, July 5.\u003cbr>\n \u003c/p>\n\u003ch3>Three Tasty and Affordable Options for Father’s Day\u003c/h3>\n\u003cp>\u003cstrong>China Live\u003c/strong>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/jVBv1Dtq3Lv\" rel=\"noopener\" target=\"_blank\">644 Broadway, San Francisco\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Presidio Social Club \u003c/strong>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/BkvAMFHQbML2\" rel=\"noopener\" target=\"_blank\">563 Ruger St, San Francisco\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Perle\u003c/strong>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/79WHmLaBUb32\" rel=\"noopener\" target=\"_blank\">2058 Mountain Blvd., Oakland\u003c/a>\u003c/p>\n\u003cp>Father’s Day is coming up on Sunday, June 18, and here are three options to consider that look really tasty (and affordable too!). \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://chinalivesf.com/\" rel=\"noopener\" target=\"_blank\">China Live\u003c/a>\u003c/strong> in Chinatown is offering a traditional Chinese prime rib beef roast with a housemade hot mustard sauce for lunch and dinner, just $35 per person. Afterward, you can take Dad upstairs to Cold Drinks, the swanky and hidden-away, Scotch-centric bar for an after-lunch or pre- (or post-!) dinner cocktail.\u003c/p>\n\u003cfigure id=\"attachment_128660\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/presidiosocialclub.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/presidiosocialclub.jpg\" alt=\"The classic look of Presidio Social Club will be the perfect Father’s Day setting.\" width=\"1280\" height=\"803\" class=\"size-full wp-image-128660\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/presidiosocialclub.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/presidiosocialclub-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/presidiosocialclub-800x502.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/presidiosocialclub-768x482.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/presidiosocialclub-1020x640.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/presidiosocialclub-1200x753.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/presidiosocialclub-1180x740.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/presidiosocialclub-960x602.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/presidiosocialclub-240x151.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/presidiosocialclub-375x235.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/presidiosocialclub-520x326.jpg 520w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The classic look of Presidio Social Club will be the perfect Father’s Day setting. \u003ccite>(Presidio Social Club)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.presidiosocialclub.com/\" rel=\"noopener\" target=\"_blank\">Presidio Social Club\u003c/a>\u003c/strong> is kicking off its Pig Roast series with an extended Pig Roast event, serving specialty menu items all day from the roasted pig, like Cubanos, pork sliders, and pupu platters (from noon through 9pm, or until it runs out). There’s also a three-course, traditional pig roast dinner for $48. Guests will enjoy some aloha vibes, with ukulele music and Mai Tais available too. (Would be a good time for dad to bust out his Hawaiian shirt.) After Father’s Day, the Pig Roast series will continue on every Sunday for dinner service through Aug. 19.\u003cbr>\n \u003cbr>\n\u003cstrong>\u003ca href=\"https://www.perlewinebar.com/\" rel=\"noopener\" target=\"_blank\">Perle\u003c/a>\u003c/strong> in Montclair is offering a special barbecue, beer, bourbon, and Bordeaux prix-fixe menu for brunch for $44 (\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/perle-FathersDayMenu.pdf\" rel=\"noopener\" target=\"_blank\">click here to take a look\u003c/a>). Appetizers include grilled bacon and Roquefort dates and French onion dip sliders, while the main event is a Comte cheese and beer sausage cassoulet (tell Pop to bring his Lipitor). Pairings are $36, and include a Manhattan, wine, and beer. It’s going to be a boozy day! Served 10am–3pm.\u003c/p>\n\u003cp>\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/TheFoodCure_Final_Poster1.jpg\" alt=\"The Food Cure\" width=\"1920\" height=\"2714\" class=\"aligncenter size-full wp-image-128757\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/TheFoodCure_Final_Poster1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/TheFoodCure_Final_Poster1-160x226.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/TheFoodCure_Final_Poster1-800x1131.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/TheFoodCure_Final_Poster1-768x1086.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/TheFoodCure_Final_Poster1-1020x1442.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/TheFoodCure_Final_Poster1-849x1200.jpg 849w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/TheFoodCure_Final_Poster1-1180x1668.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/TheFoodCure_Final_Poster1-960x1357.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/TheFoodCure_Final_Poster1-240x339.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/TheFoodCure_Final_Poster1-375x530.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/TheFoodCure_Final_Poster1-520x735.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/p>\n\u003ch3>Don’t Miss This Screening for The Food Cure\u003c/h3>\n\u003cp>The Clay Theatre\u003cbr>\n\u003ca href=\"https://goo.gl/maps/yCf8rTHepPU2\" rel=\"noopener\" target=\"_blank\">2221, 2261 Fillmore St., San Francisco\u003c/a>\u003cbr>\nThursday, June 7\u003cbr>\nDoors at 6:30pm, screening at 7pm sharp (no trailers!)\u003cbr>\n\u003ca href=\"https://fan-force.com/screenings/the-food-cure-clay-theatre-san-francisco-ca-us/\" rel=\"noopener\" target=\"_blank\">Tickets\u003c/a>: $22.50 (includes booking fee)\u003c/p>\n\u003cp>There’s a compelling \u003ca href=\"https://fan-force.com/screenings/the-food-cure-clay-theatre-san-francisco-ca-us/\" rel=\"noopener\" target=\"_blank\">film screening\u003c/a> coming up on Thursday, June 7 at The Clay Theatre in San Francisco for \u003cem>\u003ca href=\"https://fan-force.com/films/the-food-cure/\" rel=\"noopener\" target=\"_blank\">The Food Cure\u003c/a>\u003c/em>. It’s about six cancer patients who “make an unusual choice when faced with little chance of recovery: they decide to face the disease with a radical plant-based diet. The patients embark on an arduous but hopeful five-year journey through unchartered territory as they attempt to eat and juice their way back to health, against all odds.” The filmmaker and producer from Australia will both be at the screening and sparking thought and discussion about human health as it relates to the environment in a Q&A after the film. \u003c/p>\n\u003cfigure id=\"attachment_128657\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/Summer-Menu-Toscana-Launching-6.13.18-e1527986866727.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/Summer-Menu-Toscana-Launching-6.13.18-e1527986866727.jpg\" alt=\"The Toscana salad, launching on the summer menu at the new Mixt on June 13.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-128657\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Toscana salad, launching on the summer menu at the new Mixt on June 13. \u003ccite>(Nader Khouri)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Mixt Opens a Location on Valencia\u003c/h3>\n\u003cp> \u003cbr>\n\u003cstrong>Mixt\u003c/strong>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/7GCLSFZwFsE2\" rel=\"noopener\" target=\"_blank\">901 Valencia St., San Francisco\u003c/a>\u003cbr>\nOpen daily 11am–9pm for lunch and dinner.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>If you’re trying to eat a little healthier and lighter (warmer weather tends to spark that feeling), there’s a new \u003cstrong>\u003ca href=\"http://www.mixt.com/\" rel=\"noopener\" target=\"_blank\">Mixt\u003c/a>\u003c/strong> location that just opened in the Mission in the former La Rondalla (they’re referring to it as a “salad lounge,” but you can do what you want with that). Mixt is a fast-casual restaurant known for their creative salads, and at this location you can also order grain bowls and Mixt Market Plates for dinner, made with herb-roasted and grilled sustainable meats with sauces and side dishes. And then there are the “Beerbuchas” and “kale mimosas,” so you can really up your San Francisco hipster cred with one of those. If you’re heading to Dolores Park with your salad, Mixt is offering park-goers a free, reusable tote with the purchase of four or more salads.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>This week’s Table Talk takes a look at the rebranded Ritu Indian Soul Food (formerly Dum), Alexander’s Steakhouse launches The Feast, check out these fun (and tasty) Father’s Day deals, don’t miss a screening of The Food Cure, and Mixt opens on Valencia.\u003c/p>\n\u003cfigure id=\"attachment_128662\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/Ritu-mainspread-1.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/Ritu-mainspread-1.jpg\" alt=\"There’s no shortage of dishes to enjoy at the rebranded Ritu.\" width=\"1920\" height=\"1281\" class=\"size-full wp-image-128662\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/Ritu-mainspread-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Ritu-mainspread-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Ritu-mainspread-1-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Ritu-mainspread-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Ritu-mainspread-1-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Ritu-mainspread-1-1200x801.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Ritu-mainspread-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Ritu-mainspread-1-960x641.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Ritu-mainspread-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Ritu-mainspread-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Ritu-mainspread-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">There’s no shortage of dishes to enjoy at the rebranded Ritu. \u003ccite>(Kristen Loken)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Dum Indian Soul Food Rebrands to Ritu\u003c/h3>\n\u003cp>\u003cstrong>Ritu Indian Soul Food\u003c/strong>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/U6YqrMffE6q\" rel=\"noopener\" target=\"_blank\">3111 24th St., San Francisco\u003c/a>\u003cbr>\nDinner served Tue–Thu, Sat–Sun 5–10pm, Fri 11am–10pm\u003cbr>\nBrunch Sat–Sun 11am–3pm\u003c/p>\n\u003cp>If you’re a fan of Indian cuisine (and just awesome flavor in general), you should know the Mission’s \u003cstrong>\u003ca href=\"http://www.dumsf.com/\" rel=\"noopener\" target=\"_blank\">Dum Indian Soul Food\u003c/a>\u003c/strong> on 24th Street in the Mission is celebrating its second anniversary and rebranding itself as \u003cstrong>\u003ca href=\"https://www.ritusf.com/\" rel=\"noopener\" target=\"_blank\">Ritu Indian Soul Food\u003c/a>\u003c/strong> on June 7, which means “seasons” in Hindi. Mumbai native chef Rupam Bhagat’s menu is full of inspired interpretations of his favorite family recipes. He started as a food truck, and at his first brick-and-mortar location you’ll find some extraordinary deals on some really delicious dishes (like his excellent lamb kebabs for just $12)—and unlike at the truck, you can enjoy some wine or beer with your meal. The menu features many vegetarian dishes, like kale chaat, tandoori whole cauliflower, and artichoke pakoras—and in honor of the rebranding, he will be adding even more dishes to the menu. \u003c/p>\n\u003cfigure id=\"attachment_128659\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/Ritu-FriedChicken-e1527986825742.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/Ritu-FriedChicken-e1527986825742.jpg\" alt=\"Fried chicken is on the menu at the newly rebranded Ritu.\" width=\"1920\" height=\"1281\" class=\"size-full wp-image-128659\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fried chicken is on the menu at the newly rebranded Ritu. \u003ccite>(Kristen Loken)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The space is getting a refresh too, with a new and vibrant color palette of orange, red, and yellow, and the bar area is being expanded (a perfect spot to unwind with some chaat and a glass of wine during happy hour Wed-Sun 3–6pm).\u003cbr>\n \u003c/p>\n\u003cfigure id=\"attachment_128661\" class=\"wp-caption aligncenter\" style=\"max-width: 1599px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/alexanders-steakhouse.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/alexanders-steakhouse.jpg\" alt=\"Alexander’s Steakhouse in SoMa is launching The Feast.\" width=\"1599\" height=\"1200\" class=\"size-full wp-image-128661\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/alexanders-steakhouse.jpg 1599w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/alexanders-steakhouse-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/alexanders-steakhouse-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/alexanders-steakhouse-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/alexanders-steakhouse-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/alexanders-steakhouse-1200x901.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/alexanders-steakhouse-1180x886.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/alexanders-steakhouse-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/alexanders-steakhouse-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/alexanders-steakhouse-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/alexanders-steakhouse-520x390.jpg 520w\" sizes=\"(max-width: 1599px) 100vw, 1599px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Alexander’s Steakhouse in SoMa is launching The Feast. \u003ccite>(Alexander’s Steakhouse)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Alexander’s Steakhouse Launches a New Dinner Event, The Feast\u003c/h3>\n\u003cp>\u003cstrong>Alexander’s Steakhouse\u003c/strong>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/tKvwDwUgypQ2\" rel=\"noopener\" target=\"_blank\">448 Brannan St., San Francisco\u003c/a>\u003cbr>\nThursday June 7, 6pm\u003cbr>\n\u003ca href=\"https://www.exploretock.com/alexanderssanfran/experience/25884/the-feast\" rel=\"noopener\" target=\"_blank\">Tickets\u003c/a>: $120 for food and $80 for drinks per person. Tickets required and are limited.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>You ready to feast? \u003ca href=\"https://www.alexanderssteakhouse.com/sanfrancisco/\" rel=\"noopener\" target=\"_blank\">Alexander’s Steakhouse San Francisco\u003c/a> in SoMa just announced The Feast, a ticketed ongoing event featuring a fire-roasted whole meat and fish menu that will be served family-style in a lively communal setting in the restaurant’s Wine Library. The culinary team will be sharing details about ingredients and cooking techniques to create an extra-special experience. The evening includes fine wines and spirits, including bourbon and Scotch served in large format (and free-poured for an additional cost). The first Feast event is Thursday, June 7, with the second on Thursday, July 5.\u003cbr>\n \u003c/p>\n\u003ch3>Three Tasty and Affordable Options for Father’s Day\u003c/h3>\n\u003cp>\u003cstrong>China Live\u003c/strong>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/jVBv1Dtq3Lv\" rel=\"noopener\" target=\"_blank\">644 Broadway, San Francisco\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Presidio Social Club \u003c/strong>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/BkvAMFHQbML2\" rel=\"noopener\" target=\"_blank\">563 Ruger St, San Francisco\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Perle\u003c/strong>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/79WHmLaBUb32\" rel=\"noopener\" target=\"_blank\">2058 Mountain Blvd., Oakland\u003c/a>\u003c/p>\n\u003cp>Father’s Day is coming up on Sunday, June 18, and here are three options to consider that look really tasty (and affordable too!). \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://chinalivesf.com/\" rel=\"noopener\" target=\"_blank\">China Live\u003c/a>\u003c/strong> in Chinatown is offering a traditional Chinese prime rib beef roast with a housemade hot mustard sauce for lunch and dinner, just $35 per person. Afterward, you can take Dad upstairs to Cold Drinks, the swanky and hidden-away, Scotch-centric bar for an after-lunch or pre- (or post-!) dinner cocktail.\u003c/p>\n\u003cfigure id=\"attachment_128660\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/presidiosocialclub.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/presidiosocialclub.jpg\" alt=\"The classic look of Presidio Social Club will be the perfect Father’s Day setting.\" width=\"1280\" height=\"803\" class=\"size-full wp-image-128660\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/presidiosocialclub.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/presidiosocialclub-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/presidiosocialclub-800x502.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/presidiosocialclub-768x482.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/presidiosocialclub-1020x640.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/presidiosocialclub-1200x753.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/presidiosocialclub-1180x740.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/presidiosocialclub-960x602.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/presidiosocialclub-240x151.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/presidiosocialclub-375x235.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/presidiosocialclub-520x326.jpg 520w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The classic look of Presidio Social Club will be the perfect Father’s Day setting. \u003ccite>(Presidio Social Club)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.presidiosocialclub.com/\" rel=\"noopener\" target=\"_blank\">Presidio Social Club\u003c/a>\u003c/strong> is kicking off its Pig Roast series with an extended Pig Roast event, serving specialty menu items all day from the roasted pig, like Cubanos, pork sliders, and pupu platters (from noon through 9pm, or until it runs out). There’s also a three-course, traditional pig roast dinner for $48. Guests will enjoy some aloha vibes, with ukulele music and Mai Tais available too. (Would be a good time for dad to bust out his Hawaiian shirt.) After Father’s Day, the Pig Roast series will continue on every Sunday for dinner service through Aug. 19.\u003cbr>\n \u003cbr>\n\u003cstrong>\u003ca href=\"https://www.perlewinebar.com/\" rel=\"noopener\" target=\"_blank\">Perle\u003c/a>\u003c/strong> in Montclair is offering a special barbecue, beer, bourbon, and Bordeaux prix-fixe menu for brunch for $44 (\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/perle-FathersDayMenu.pdf\" rel=\"noopener\" target=\"_blank\">click here to take a look\u003c/a>). Appetizers include grilled bacon and Roquefort dates and French onion dip sliders, while the main event is a Comte cheese and beer sausage cassoulet (tell Pop to bring his Lipitor). Pairings are $36, and include a Manhattan, wine, and beer. It’s going to be a boozy day! Served 10am–3pm.\u003c/p>\n\u003cp>\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/TheFoodCure_Final_Poster1.jpg\" alt=\"The Food Cure\" width=\"1920\" height=\"2714\" class=\"aligncenter size-full wp-image-128757\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/TheFoodCure_Final_Poster1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/TheFoodCure_Final_Poster1-160x226.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/TheFoodCure_Final_Poster1-800x1131.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/TheFoodCure_Final_Poster1-768x1086.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/TheFoodCure_Final_Poster1-1020x1442.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/TheFoodCure_Final_Poster1-849x1200.jpg 849w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/TheFoodCure_Final_Poster1-1180x1668.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/TheFoodCure_Final_Poster1-960x1357.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/TheFoodCure_Final_Poster1-240x339.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/TheFoodCure_Final_Poster1-375x530.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/TheFoodCure_Final_Poster1-520x735.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/p>\n\u003ch3>Don’t Miss This Screening for The Food Cure\u003c/h3>\n\u003cp>The Clay Theatre\u003cbr>\n\u003ca href=\"https://goo.gl/maps/yCf8rTHepPU2\" rel=\"noopener\" target=\"_blank\">2221, 2261 Fillmore St., San Francisco\u003c/a>\u003cbr>\nThursday, June 7\u003cbr>\nDoors at 6:30pm, screening at 7pm sharp (no trailers!)\u003cbr>\n\u003ca href=\"https://fan-force.com/screenings/the-food-cure-clay-theatre-san-francisco-ca-us/\" rel=\"noopener\" target=\"_blank\">Tickets\u003c/a>: $22.50 (includes booking fee)\u003c/p>\n\u003cp>There’s a compelling \u003ca href=\"https://fan-force.com/screenings/the-food-cure-clay-theatre-san-francisco-ca-us/\" rel=\"noopener\" target=\"_blank\">film screening\u003c/a> coming up on Thursday, June 7 at The Clay Theatre in San Francisco for \u003cem>\u003ca href=\"https://fan-force.com/films/the-food-cure/\" rel=\"noopener\" target=\"_blank\">The Food Cure\u003c/a>\u003c/em>. It’s about six cancer patients who “make an unusual choice when faced with little chance of recovery: they decide to face the disease with a radical plant-based diet. The patients embark on an arduous but hopeful five-year journey through unchartered territory as they attempt to eat and juice their way back to health, against all odds.” The filmmaker and producer from Australia will both be at the screening and sparking thought and discussion about human health as it relates to the environment in a Q&A after the film. \u003c/p>\n\u003cfigure id=\"attachment_128657\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/Summer-Menu-Toscana-Launching-6.13.18-e1527986866727.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/Summer-Menu-Toscana-Launching-6.13.18-e1527986866727.jpg\" alt=\"The Toscana salad, launching on the summer menu at the new Mixt on June 13.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-128657\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Toscana salad, launching on the summer menu at the new Mixt on June 13. \u003ccite>(Nader Khouri)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Mixt Opens a Location on Valencia\u003c/h3>\n\u003cp> \u003cbr>\n\u003cstrong>Mixt\u003c/strong>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/7GCLSFZwFsE2\" rel=\"noopener\" target=\"_blank\">901 Valencia St., San Francisco\u003c/a>\u003cbr>\nOpen daily 11am–9pm for lunch and dinner.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If you’re trying to eat a little healthier and lighter (warmer weather tends to spark that feeling), there’s a new \u003cstrong>\u003ca href=\"http://www.mixt.com/\" rel=\"noopener\" target=\"_blank\">Mixt\u003c/a>\u003c/strong> location that just opened in the Mission in the former La Rondalla (they’re referring to it as a “salad lounge,” but you can do what you want with that). Mixt is a fast-casual restaurant known for their creative salads, and at this location you can also order grain bowls and Mixt Market Plates for dinner, made with herb-roasted and grilled sustainable meats with sauces and side dishes. And then there are the “Beerbuchas” and “kale mimosas,” so you can really up your San Francisco hipster cred with one of those. If you’re heading to Dolores Park with your salad, Mixt is offering park-goers a free, reusable tote with the purchase of four or more salads.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Best Sonoma Wineries to Visit This Summer",
"title": "Best Sonoma Wineries to Visit This Summer",
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"content": "\u003cp>Tasting room terraces are open and wineries are turning up the heat on summer fun. Special events include chef’s lunches and dinners, and oysters or pizza paired with premium wines. There’s something for everyone at the tasting rooms listed here. Most events require advance tickets and reservations, so call or check websites to learn the latest.\u003c/p>\n\u003cp>\u003cstrong>Bartholomew Park Winery, Sonoma:\u003c/strong> The short trek to this tasting room east of downtown Sonoma is worth the effort. The history is as thick as the stone walls of the 100-year-old building. Don’t miss the museum just off the tasting room, and ask if a private tour is possible. Tastings begin at $15 and include Sauvignon Blanc, Zinfandel, Syrah, and a changing library selection. Add $5 for a reserve upgrade to sample the Abbot’s Passage Points Unknown, a Rhône blend of Grenache, Syrah, and Mourvedre grapes from a restored vineyard in Sonoma Valley. Call about the oysters and Sauvignon Blanc event, planned for June. \u003cem>1000 Vineyard Lane, Sonoma, 707-9393026, \u003ca class=\"vglnk\" href=\"http://bartpark.com/\" rel=\"nofollow\">bartpark.com\u003c/a>. \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Benovia Winery, Santa Rosa:\u003c/strong> A producer of Pinot Noir, Chardonnay, Zinfandel, and Grenache, Benovia offers a 75-minute tasting ($30) by appointment only (same-day appointments may be available). Tastings take place in the Ranch House, with lovely vineyard views from the patio. Benovia is in the heart of the Russian River Valley, but a bit off the beaten track. \u003cem>3339 Hartman Road, Santa Rosa, 707-921-1040, \u003ca class=\"vglnk\" href=\"http://benoviawinery.com/\" rel=\"nofollow\">benoviawinery.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Claypool Cellars, Sebastopol:\u003c/strong> The “Purple Pachyderm Pinot Noir tasting room” has moved to a new location, north of Sebastopol. Les and Chaney Claypool promise a quirky wine tasting experience in more spacious digs, with an old-timey Western bordello theme, outdoor seating, and serene vineyard views. Walk-ins are welcome seven days a week for a tasting flight ($25). The Claypools produce excellent Pinot Noir from Russian River Valley fruit. \u003cem>5425 Gravenstein Highway N., Sebastopol, 707-8201263, \u003ca class=\"vglnk\" href=\"http://claypoolcellars.com/\" rel=\"nofollow\">claypoolcellars.com\u003c/a>. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128645\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/JB1008_COMSTOCK_001_799925-1024x682.jpg\">\u003cimg class=\"size-full wp-image-128645\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/JB1008_COMSTOCK_001_799925-1024x682.jpg\" alt=\"Comstock Wines, Healdsburg\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/JB1008_COMSTOCK_001_799925-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/JB1008_COMSTOCK_001_799925-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/JB1008_COMSTOCK_001_799925-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/JB1008_COMSTOCK_001_799925-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/JB1008_COMSTOCK_001_799925-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/JB1008_COMSTOCK_001_799925-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/JB1008_COMSTOCK_001_799925-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/JB1008_COMSTOCK_001_799925-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/JB1008_COMSTOCK_001_799925-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Comstock Wines, Healdsburg \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Comstock Wines, Healdsburg:\u003c/strong> The pizza oven is back, stoked up for Saturday visitors who want to add a little pizzazz to their tasting experience. A seated pizza pairing is offered ($50) with a flight of four wines (three whites, one red), or add a whole pizza to your chosen tasting for $16. A basic tasting flight of five current release wines is $20; a private terrace tasting of six wines is $40. On the first Sunday of the month, a brunch is offered with Sauvignon Blanc, Viognier, Chardonnay, and Pinot Noir paired with seasonal bites ($50). Picnics can also be reserved here in the lovely landscaped setting. \u003cem>1290 Dry Creek Road, Healdsburg, 707-473-8027, \u003ca class=\"vglnk\" href=\"http://comstockwines.com/\" rel=\"nofollow\">comstockwines.com\u003c/a>. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128644\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/deerfield-1024x669.jpg\">\u003cimg class=\"size-full wp-image-128644\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/deerfield-1024x669.jpg\" alt=\"Deerfield Ranch Winery, Kenwood\" width=\"1024\" height=\"669\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/deerfield-1024x669.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/deerfield-1024x669-160x105.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/deerfield-1024x669-800x523.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/deerfield-1024x669-768x502.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/deerfield-1024x669-1020x666.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/deerfield-1024x669-960x627.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/deerfield-1024x669-240x157.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/deerfield-1024x669-375x245.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/deerfield-1024x669-520x340.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Deerfield Ranch Winery, Kenwood \u003ccite>(Courtesy photo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Deerfield Ranch Winery, Kenwood:\u003c/strong> Stroll out of the sunshine and into a long walkway lined with stacked barrels and fragrant with aging wine to begin your tasting adventure 60 feet underground. Rooms in this cave, maintained at a cool 58 degrees, are furnished with comfortable sofas and easy chairs. Select five wines to enjoy ($20), including Sauvignon Blanc, Merlot, a Syrah cuvée, and a Malbec cuvée. The 2014 White Rex (named for winemaker Robert Rex), is a blend of four white varietals. Also ask to try the 2006 DRX Meritage, a Bordeaux-style blend, and the 2012 Zinfandel made with grapes from 130-year-old vines. \u003cem>10200 Sonoma Highway, Kenwood, 707833-5215, \u003ca class=\"vglnk\" href=\"http://deerfieldranch.com/\" rel=\"nofollow\">deerfieldranch.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128643\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/Donum_MM_126-Edit_books-1024x682.jpg\">\u003cimg class=\"size-full wp-image-128643\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/Donum_MM_126-Edit_books-1024x682.jpg\" alt=\"Donum Estate, Sonoma\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/Donum_MM_126-Edit_books-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Donum_MM_126-Edit_books-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Donum_MM_126-Edit_books-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Donum_MM_126-Edit_books-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Donum_MM_126-Edit_books-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Donum_MM_126-Edit_books-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Donum_MM_126-Edit_books-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Donum_MM_126-Edit_books-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Donum_MM_126-Edit_books-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Donum Estate, Sonoma \u003ccite>(Courtesy photo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Donum Estate, Sonoma:\u003c/strong> Combine wine tasting and sculpture gazing in one visit at this exceptional property in the Carneros region. Open by reservation only, the tasting experience ($80), lasting up to two hours, spotlights Chardonnay and Pinot Noir; same-day reservations are accommodated when possible. The Donum House is the setting for tastings, nestled among the winery’s 187 acres of vineyards. World-renowned artists have contributed to the expansive sculpture garden. \u003cem>24500 Ramal Road, Sonoma, 707-939-2290, \u003ca class=\"vglnk\" href=\"http://thedonumestate.com/\" rel=\"nofollow\">thedonumestate.com\u003c/a>. \u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Hawkes Wine, Sonoma:\u003c/strong> The Hawkes family has farmed more than 85 acres of Cabernet Sauvignon, Merlot, and Chardonnay vineyards in Alexander Valley for decades. This tasting room in downtown Sonoma is a comfortable location to enjoy the fruits of their labor. A Cabernet-intensive tasting is available on weekends ($45), complete with a barrel tasting, library selections, and cheese and charcuterie. Reservations are recommended. \u003cem>383 First St. W., Sonoma, 707-938-7620, \u003ca class=\"vglnk\" href=\"http://hawkeswines.com/\" rel=\"nofollow\">hawkeswines.com\u003c/a>. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128641\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/Iron-Horse-Vineyard-2.jpg\">\u003cimg class=\"size-full wp-image-128641\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/Iron-Horse-Vineyard-2.jpg\" alt=\"Iron Horse Vineyards, Sebastopol\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/Iron-Horse-Vineyard-2.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Iron-Horse-Vineyard-2-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Iron-Horse-Vineyard-2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Iron-Horse-Vineyard-2-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Iron-Horse-Vineyard-2-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Iron-Horse-Vineyard-2-520x390.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Iron Horse Vineyards, Sebastopol \u003ccite>(Courtesy photo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Iron Horse Vineyards, Sebastopol:\u003c/strong> The view overlooking the Green Valley AVA is just one of the attractions here. The outdoor tasting room is the place to savor Iron Horse’s renowned sparkling wines (served in the White House for more than 30 years), and don’t miss out on the Pinot Noir and Chardonnay. Tastings are by appointment, starting at $25. A daily VIP tour and tasting is $30; the winemaker truck tour on Mondays is $50. Every Sunday this summer Iron Horse offers an oyster bar from noon to 4 p.m. (reservations required), with the freshly shucked bivalves prepared grilled or on the half shell, expertly paired with bubbly and Pinot Noir. \u003cem>9786 Ross Station Road, Sebastopol, 707-8871507,\u003ca class=\"vglnk\" href=\"http://ironhorsevineyards.com/\" rel=\"nofollow\">ironhorsevineyards.com\u003c/a>. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128640\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/JVINEYARDS-1024x682.jpg\">\u003cimg class=\"size-full wp-image-128640\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/JVINEYARDS-1024x682.jpg\" alt=\"J Vineyards, Healdsburg\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/JVINEYARDS-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/JVINEYARDS-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/JVINEYARDS-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/JVINEYARDS-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/JVINEYARDS-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/JVINEYARDS-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/JVINEYARDS-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/JVINEYARDS-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/JVINEYARDS-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">J Vineyards, Healdsburg \u003ccite>(Courtesy photo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>J Vineyards, Healdsburg:\u003c/strong> The Bubble Room is a light-filled, luxurious space to savor a seated tasting of still and sparkling wines with food pairings ($125) prepared by chef Carl Shelton. The J Legacy tasting in the Legacy Reserve Lounge ($35) highlights J’s small-production Pinot Noir, Chardonnay, and sparklers. Terrace tastings are also available Fridays through Sundays ($55 with food pairings), and a tour-and-tasting option ($40) gives a behind-the-scenes peek into vineyards and the production facility. Reservations are strongly encouraged for these experiences. Walk-ins are also welcome to taste a flight of five wines ($20). Expect to sip Chardonnay, two Russian River Valley Pinot Noirs, and two sparkling wines, including the vibrant Brut Rosé. \u003cem>11447 Old Redwood Highway, Healdsburg, 888-5946326,\u003ca class=\"vglnk\" href=\"http://jwine.com/\" rel=\"nofollow\">jwine.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Joseph Swan Winery, Forestville:\u003c/strong> “Intimate” best describes the Joseph Swan tasting room, which is also the barrel room. Rod and Linda Berglund have continued the winemaking legacy of Joseph Swan for many decades, producing sublime Pinot Noir, Zinfandel, Syrah, and Chardonnay. As a small, family-run winery, the tasting room is open weekends only and on select holidays. Six wines are typically available to taste for $10, waived with purchase. (Large groups cannot be accommodated.) \u003cem>2916 Laguna Road, Forestville, 707-573-3747, \u003ca class=\"vglnk\" href=\"http://swanwinery.com/\" rel=\"nofollow\">swanwinery.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128639\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/LAMBERT-BRIDGE-WINERY-1024x683.jpg\">\u003cimg class=\"size-full wp-image-128639\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/LAMBERT-BRIDGE-WINERY-1024x683.jpg\" alt=\"Lambert Bridge Winery, Healdsburg\" width=\"1024\" height=\"683\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/LAMBERT-BRIDGE-WINERY-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/LAMBERT-BRIDGE-WINERY-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/LAMBERT-BRIDGE-WINERY-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/LAMBERT-BRIDGE-WINERY-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/LAMBERT-BRIDGE-WINERY-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/LAMBERT-BRIDGE-WINERY-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/LAMBERT-BRIDGE-WINERY-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/LAMBERT-BRIDGE-WINERY-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/LAMBERT-BRIDGE-WINERY-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lambert Bridge Winery, Healdsburg \u003ccite>(Courtesy photo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Lambert Bridge Winery, Healdsburg:\u003c/strong> The newly renovated Barrel Room has been lushly furnished with sofas, club chairs, and a communal table for more comfortable seated tastings of five wines with food bites ($40, by appointment). Walk-in tastings include a signature flight ($30) at the redwood bar. When the weather is fine, buy a bottle to enjoy in the garden. Lambert Bridge produces Viognier, Chardonnay, Zinfandel, Petite Sirah, and Merlot. The Chef’s Table Series is a popular monthly lunch featuring a different local chef preparing a four-course menu paired with wine ($125). Check the website for dates and reservation information. \u003cem>4085 W. Dry Creek Road, Healdsburg, 707431-9600, \u003ca class=\"vglnk\" href=\"http://lambertbridge.com/\" rel=\"nofollow\">lambertbridge.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Laurel Glen Vineyard, Glen Ellen:\u003c/strong> Sonoma Mountaingrown Cabernet Sauvignon is the hallmark of this winery owned by Bettina Sichel, a wine industry veteran. The Laurel Glen vineyard is now certified organic under the careful watch of winemaker Randall Watkins and vineyard manager Phil Coturri. Tasting options include three current releases plus a library vintage of Cabernet ($25), a library tasting of Cabernet vintages that may go as far back as 1981 ($50), and “Lunch with a Vintner” ($75), when Sichel joins visitors for lunch and tasting on Fridays (reservations required). \u003cem>969 Carquinez Ave., Glen Ellen, 707-933-9877, \u003ca class=\"vglnk\" href=\"http://laurelglen.com/\" rel=\"nofollow\">laurelglen.com\u003c/a>. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128638\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/MACPHAILWINES-1024x683.jpg\">\u003cimg class=\"size-full wp-image-128638\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/MACPHAILWINES-1024x683.jpg\" alt=\"MacPhail Wines, Sebastopol\" width=\"1024\" height=\"683\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/MACPHAILWINES-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/MACPHAILWINES-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/MACPHAILWINES-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/MACPHAILWINES-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/MACPHAILWINES-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/MACPHAILWINES-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/MACPHAILWINES-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/MACPHAILWINES-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/MACPHAILWINES-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">MacPhail Wines, Sebastopol \u003ccite>(Courtesy photo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>MacPhail Wines, Sebastopol:\u003c/strong> If you once owned a red Radio Flyer, you’ll enjoy the nostalgia in this tasting room—a floor-to-ceiling sculpture of stacked wagons. Step up to the tasting bar made from a fallen oak tree to sample Pinot Noir and Chardonnay, sourced from fruit mostly grown near Sebastopol. Tastings range from $20 to $30; add a generously sized artisan cheese plate for $20. A seated “terroir tasting” explores the importance of soils in wine-growing, demonstrated with soil samples taken from four distinct vineyards. To watch the goings-on at The Barlow while you sip, try to snag a patio table. \u003cem>6761 McKinley St. (in The Barlow), Sebastopol, 707-8248400, \u003ca class=\"vglnk\" href=\"http://macphailwine.com/\" rel=\"nofollow\">macphailwine.com\u003c/a>. \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Martinelli Winery & Vineyards, Windsor:\u003c/strong> The converted hop barn along River Road is an icon, as is the family’s legendary Jackass Hill vineyard, with a 60-degree slope that makes it the steepest non-terraced hillside vineyard in Sonoma County. The Martinellis have been farming this area for more than 100 years. Inside the tasting room, a walk-in tasting is offered, or make a reservation for a seated, 90-minute collector’s flight of Chardonnay, Pinot Noir, Syrah, and Zinfandel with local cheeses ($75). The “Baler Bar” tasting ($40) includes a cheese plate and a tour. A vineyard terrace tasting and picnic lunch can also be arranged.\u003cem> 3360 River Road, Windsor, 707-525-0570, \u003ca class=\"vglnk\" href=\"http://martinelliwinery.com/\" rel=\"nofollow\">martinelliwinery.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128637\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/BRP-11-1024x693.jpg\">\u003cimg class=\"size-full wp-image-128637\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/BRP-11-1024x693.jpg\" alt=\"Meadowcroft Wines, Sonoma\" width=\"1024\" height=\"693\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/BRP-11-1024x693.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/BRP-11-1024x693-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/BRP-11-1024x693-800x541.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/BRP-11-1024x693-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/BRP-11-1024x693-1020x690.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/BRP-11-1024x693-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/BRP-11-1024x693-240x162.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/BRP-11-1024x693-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/BRP-11-1024x693-520x352.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Meadowcroft Wines, Sonoma \u003ccite>(Courtesy photo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Meadowcroft Wines, Sonoma:\u003c/strong> A producer of Cabernet Sauvignon, Pinot Noir, Zinfandel, Chardonnay, and Sauvignon Blanc, this winery was founded by winemaker Tom Meadowcroft. Grapes are sourced from Sonoma County vineyards, including the Carneros region, and also from Napa’s Mount Veeder AVA. A basic walking tasting offers a choice between classic or reserve wines, with four to five current release wines ($15 to $20). A seated reserve wine tasting with food bites ($30), a Pinot Noir vineyard tour and tasting ($40), and a blending seminar ($70) are also offered with advance reservations. Bring Dad for a special Father’s Day BBQ on June 17, taking place in the Sunset Test Kitchen at Cornerstone (call for details).\u003cem> 23574 Arnold Drive (at Cornerstone Sonoma), Sonoma, 707-934-4090,\u003ca class=\"vglnk\" href=\"http://meadowcroftwines.com/\" rel=\"nofollow\">meadowcroftwines.com\u003c/a>. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128636\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/Red-Car-Winery-tasting-room-1024x603.jpg\">\u003cimg class=\"size-full wp-image-128636\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/Red-Car-Winery-tasting-room-1024x603.jpg\" alt=\"Red Car Winery, Sebastopol\" width=\"1024\" height=\"603\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/Red-Car-Winery-tasting-room-1024x603.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Red-Car-Winery-tasting-room-1024x603-160x94.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Red-Car-Winery-tasting-room-1024x603-800x471.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Red-Car-Winery-tasting-room-1024x603-768x452.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Red-Car-Winery-tasting-room-1024x603-1020x601.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Red-Car-Winery-tasting-room-1024x603-960x565.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Red-Car-Winery-tasting-room-1024x603-240x141.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Red-Car-Winery-tasting-room-1024x603-375x221.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Red-Car-Winery-tasting-room-1024x603-520x306.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Red Car Winery, Sebastopol \u003ccite>(Courtesy photo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Red Car Winery, Sebastopol:\u003c/strong> Named for the old trolley cars that rumbled through Los Angeles many decades ago, Red Car makes Chardonnay, Pinot Noir, and Syrah from grapes sourced from cool Sonoma Coast vineyards. The one-hour seated signature tasting is $20; a one-hour reserve Pinot Noir experience for $40 includes five single-vineyard Pinot Noirs. Private group tastings for seven or more can also be arranged. Reservations are recommended, but walk-ins are accommodated when space is available. Ask about their Father’s Day (June 17) event, when dads taste for free. \u003cem>8400 Graton Road, Sebastopol, 707-829-8500, \u003ca class=\"vglnk\" href=\"http://redcarwine.com/\" rel=\"nofollow\">redcarwine.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Thumbprint Cellars, Healdsburg:\u003c/strong> This small producer of artisan wines, founded by winemaker Scott Lindstrom-Dake, makes many varietals. Taste three wines for $10, or six wines for $20. Food-and-wine flights are also available, with cheese and charcuterie plates for an extra charge. Thumbprint makes Cabernet Sauvignon, Zinfandel, Syrah, and several red blends; whites include Chardonnay, Viognier, and a sparkling brut. A Spirits line was also recently launched. Three “Books and Wine Evenings” are scheduled in May and June, featuring authors reading from their books (advance tickets required). \u003cem>102 Matheson St., Healdsburg, 707-433-2393, \u003ca class=\"vglnk\" href=\"http://thumbprintcellars.com/\" rel=\"nofollow\">thumbprintcellars.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128635\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/Trione-stone-building-HR-1024x705.jpg\">\u003cimg class=\"size-full wp-image-128635\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/Trione-stone-building-HR-1024x705.jpg\" alt=\"Trione Vineyards & Winery, Geyserville\" width=\"1024\" height=\"705\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/Trione-stone-building-HR-1024x705.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Trione-stone-building-HR-1024x705-160x110.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Trione-stone-building-HR-1024x705-800x551.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Trione-stone-building-HR-1024x705-768x529.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Trione-stone-building-HR-1024x705-1020x702.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Trione-stone-building-HR-1024x705-960x661.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Trione-stone-building-HR-1024x705-240x165.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Trione-stone-building-HR-1024x705-375x258.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Trione-stone-building-HR-1024x705-520x358.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Trione Vineyards & Winery, Geyserville \u003ccite>(Courtesy photo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Trione Vineyards & Winery, Geyserville:\u003c/strong> Enjoy a little bocce with your wine and cheese? Trione offers this fun tasting ($55, reserved at least two days in advance), or an educational tour and tasting experience ($45), also by appointment. A vineyard lunch experience ($90) includes a private tour and farm-to-table picnic lunch in the vineyards near the tasting room. On June 16, the winery hosts a special Food + Wine dinner, beginning with a wine reception in the tasting room and followed by a communal dining table feast ($100). Several generations of Triones have been making wine for decades, including a red called Henry’s Blend. \u003cem>19550 Geyserville Ave., Geyserville, 707814-8100, \u003ca class=\"vglnk\" href=\"http://trionewinery.com/\" rel=\"nofollow\">trionewinery.com\u003c/a>. \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Williamson Wines, Healdsburg:\u003c/strong> One of the few places still offering no-cost wine tasting paired with small bites is only steps off the Plaza. Williamson produces more than 40 varietals and blends, ranging from Malbec, Merlot, and Cabernet Franc to Chardonnay, Viognier, and Roussanne. Reservations are not required for the complimentary tasting, but more indepth tastings are available: $60 for Rhône-style wines paired with food, and $125 for a tasting lunch with the winemaker. These experiences take place at Williamson’s “Eighteen” tasting room, located nearby at 18 Matheson St. \u003cem>134 Matheson St., Healdsburg, 707-433-1500, \u003ca class=\"vglnk\" href=\"http://williamsonwines.com/\" rel=\"nofollow\">williamsonwines.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>This article was originally published on \u003ca href=\"http://www.sonomamag.com/best-sonoma-wineries-to-visit-this-summer\" target=\"_blank\" rel=\"noopener\">Sonoma Magazine's website\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Tasting room terraces are open and wineries are turning up the heat on summer fun. Special events include chef’s lunches and dinners, and oysters or pizza paired with premium wines. There’s something for everyone at the tasting rooms listed here. Most events require advance tickets and reservations, so call or check websites to learn the latest.\u003c/p>\n\u003cp>\u003cstrong>Bartholomew Park Winery, Sonoma:\u003c/strong> The short trek to this tasting room east of downtown Sonoma is worth the effort. The history is as thick as the stone walls of the 100-year-old building. Don’t miss the museum just off the tasting room, and ask if a private tour is possible. Tastings begin at $15 and include Sauvignon Blanc, Zinfandel, Syrah, and a changing library selection. Add $5 for a reserve upgrade to sample the Abbot’s Passage Points Unknown, a Rhône blend of Grenache, Syrah, and Mourvedre grapes from a restored vineyard in Sonoma Valley. Call about the oysters and Sauvignon Blanc event, planned for June. \u003cem>1000 Vineyard Lane, Sonoma, 707-9393026, \u003ca class=\"vglnk\" href=\"http://bartpark.com/\" rel=\"nofollow\">bartpark.com\u003c/a>. \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Benovia Winery, Santa Rosa:\u003c/strong> A producer of Pinot Noir, Chardonnay, Zinfandel, and Grenache, Benovia offers a 75-minute tasting ($30) by appointment only (same-day appointments may be available). Tastings take place in the Ranch House, with lovely vineyard views from the patio. Benovia is in the heart of the Russian River Valley, but a bit off the beaten track. \u003cem>3339 Hartman Road, Santa Rosa, 707-921-1040, \u003ca class=\"vglnk\" href=\"http://benoviawinery.com/\" rel=\"nofollow\">benoviawinery.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Claypool Cellars, Sebastopol:\u003c/strong> The “Purple Pachyderm Pinot Noir tasting room” has moved to a new location, north of Sebastopol. Les and Chaney Claypool promise a quirky wine tasting experience in more spacious digs, with an old-timey Western bordello theme, outdoor seating, and serene vineyard views. Walk-ins are welcome seven days a week for a tasting flight ($25). The Claypools produce excellent Pinot Noir from Russian River Valley fruit. \u003cem>5425 Gravenstein Highway N., Sebastopol, 707-8201263, \u003ca class=\"vglnk\" href=\"http://claypoolcellars.com/\" rel=\"nofollow\">claypoolcellars.com\u003c/a>. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128645\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/JB1008_COMSTOCK_001_799925-1024x682.jpg\">\u003cimg class=\"size-full wp-image-128645\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/JB1008_COMSTOCK_001_799925-1024x682.jpg\" alt=\"Comstock Wines, Healdsburg\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/JB1008_COMSTOCK_001_799925-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/JB1008_COMSTOCK_001_799925-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/JB1008_COMSTOCK_001_799925-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/JB1008_COMSTOCK_001_799925-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/JB1008_COMSTOCK_001_799925-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/JB1008_COMSTOCK_001_799925-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/JB1008_COMSTOCK_001_799925-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/JB1008_COMSTOCK_001_799925-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/JB1008_COMSTOCK_001_799925-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Comstock Wines, Healdsburg \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Comstock Wines, Healdsburg:\u003c/strong> The pizza oven is back, stoked up for Saturday visitors who want to add a little pizzazz to their tasting experience. A seated pizza pairing is offered ($50) with a flight of four wines (three whites, one red), or add a whole pizza to your chosen tasting for $16. A basic tasting flight of five current release wines is $20; a private terrace tasting of six wines is $40. On the first Sunday of the month, a brunch is offered with Sauvignon Blanc, Viognier, Chardonnay, and Pinot Noir paired with seasonal bites ($50). Picnics can also be reserved here in the lovely landscaped setting. \u003cem>1290 Dry Creek Road, Healdsburg, 707-473-8027, \u003ca class=\"vglnk\" href=\"http://comstockwines.com/\" rel=\"nofollow\">comstockwines.com\u003c/a>. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128644\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/deerfield-1024x669.jpg\">\u003cimg class=\"size-full wp-image-128644\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/deerfield-1024x669.jpg\" alt=\"Deerfield Ranch Winery, Kenwood\" width=\"1024\" height=\"669\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/deerfield-1024x669.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/deerfield-1024x669-160x105.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/deerfield-1024x669-800x523.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/deerfield-1024x669-768x502.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/deerfield-1024x669-1020x666.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/deerfield-1024x669-960x627.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/deerfield-1024x669-240x157.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/deerfield-1024x669-375x245.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/deerfield-1024x669-520x340.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Deerfield Ranch Winery, Kenwood \u003ccite>(Courtesy photo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Deerfield Ranch Winery, Kenwood:\u003c/strong> Stroll out of the sunshine and into a long walkway lined with stacked barrels and fragrant with aging wine to begin your tasting adventure 60 feet underground. Rooms in this cave, maintained at a cool 58 degrees, are furnished with comfortable sofas and easy chairs. Select five wines to enjoy ($20), including Sauvignon Blanc, Merlot, a Syrah cuvée, and a Malbec cuvée. The 2014 White Rex (named for winemaker Robert Rex), is a blend of four white varietals. Also ask to try the 2006 DRX Meritage, a Bordeaux-style blend, and the 2012 Zinfandel made with grapes from 130-year-old vines. \u003cem>10200 Sonoma Highway, Kenwood, 707833-5215, \u003ca class=\"vglnk\" href=\"http://deerfieldranch.com/\" rel=\"nofollow\">deerfieldranch.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128643\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/Donum_MM_126-Edit_books-1024x682.jpg\">\u003cimg class=\"size-full wp-image-128643\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/Donum_MM_126-Edit_books-1024x682.jpg\" alt=\"Donum Estate, Sonoma\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/Donum_MM_126-Edit_books-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Donum_MM_126-Edit_books-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Donum_MM_126-Edit_books-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Donum_MM_126-Edit_books-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Donum_MM_126-Edit_books-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Donum_MM_126-Edit_books-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Donum_MM_126-Edit_books-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Donum_MM_126-Edit_books-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Donum_MM_126-Edit_books-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Donum Estate, Sonoma \u003ccite>(Courtesy photo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Donum Estate, Sonoma:\u003c/strong> Combine wine tasting and sculpture gazing in one visit at this exceptional property in the Carneros region. Open by reservation only, the tasting experience ($80), lasting up to two hours, spotlights Chardonnay and Pinot Noir; same-day reservations are accommodated when possible. The Donum House is the setting for tastings, nestled among the winery’s 187 acres of vineyards. World-renowned artists have contributed to the expansive sculpture garden. \u003cem>24500 Ramal Road, Sonoma, 707-939-2290, \u003ca class=\"vglnk\" href=\"http://thedonumestate.com/\" rel=\"nofollow\">thedonumestate.com\u003c/a>. \u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Hawkes Wine, Sonoma:\u003c/strong> The Hawkes family has farmed more than 85 acres of Cabernet Sauvignon, Merlot, and Chardonnay vineyards in Alexander Valley for decades. This tasting room in downtown Sonoma is a comfortable location to enjoy the fruits of their labor. A Cabernet-intensive tasting is available on weekends ($45), complete with a barrel tasting, library selections, and cheese and charcuterie. Reservations are recommended. \u003cem>383 First St. W., Sonoma, 707-938-7620, \u003ca class=\"vglnk\" href=\"http://hawkeswines.com/\" rel=\"nofollow\">hawkeswines.com\u003c/a>. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128641\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/Iron-Horse-Vineyard-2.jpg\">\u003cimg class=\"size-full wp-image-128641\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/Iron-Horse-Vineyard-2.jpg\" alt=\"Iron Horse Vineyards, Sebastopol\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/Iron-Horse-Vineyard-2.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Iron-Horse-Vineyard-2-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Iron-Horse-Vineyard-2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Iron-Horse-Vineyard-2-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Iron-Horse-Vineyard-2-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Iron-Horse-Vineyard-2-520x390.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Iron Horse Vineyards, Sebastopol \u003ccite>(Courtesy photo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Iron Horse Vineyards, Sebastopol:\u003c/strong> The view overlooking the Green Valley AVA is just one of the attractions here. The outdoor tasting room is the place to savor Iron Horse’s renowned sparkling wines (served in the White House for more than 30 years), and don’t miss out on the Pinot Noir and Chardonnay. Tastings are by appointment, starting at $25. A daily VIP tour and tasting is $30; the winemaker truck tour on Mondays is $50. Every Sunday this summer Iron Horse offers an oyster bar from noon to 4 p.m. (reservations required), with the freshly shucked bivalves prepared grilled or on the half shell, expertly paired with bubbly and Pinot Noir. \u003cem>9786 Ross Station Road, Sebastopol, 707-8871507,\u003ca class=\"vglnk\" href=\"http://ironhorsevineyards.com/\" rel=\"nofollow\">ironhorsevineyards.com\u003c/a>. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128640\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/JVINEYARDS-1024x682.jpg\">\u003cimg class=\"size-full wp-image-128640\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/JVINEYARDS-1024x682.jpg\" alt=\"J Vineyards, Healdsburg\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/JVINEYARDS-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/JVINEYARDS-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/JVINEYARDS-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/JVINEYARDS-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/JVINEYARDS-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/JVINEYARDS-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/JVINEYARDS-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/JVINEYARDS-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/JVINEYARDS-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">J Vineyards, Healdsburg \u003ccite>(Courtesy photo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>J Vineyards, Healdsburg:\u003c/strong> The Bubble Room is a light-filled, luxurious space to savor a seated tasting of still and sparkling wines with food pairings ($125) prepared by chef Carl Shelton. The J Legacy tasting in the Legacy Reserve Lounge ($35) highlights J’s small-production Pinot Noir, Chardonnay, and sparklers. Terrace tastings are also available Fridays through Sundays ($55 with food pairings), and a tour-and-tasting option ($40) gives a behind-the-scenes peek into vineyards and the production facility. Reservations are strongly encouraged for these experiences. Walk-ins are also welcome to taste a flight of five wines ($20). Expect to sip Chardonnay, two Russian River Valley Pinot Noirs, and two sparkling wines, including the vibrant Brut Rosé. \u003cem>11447 Old Redwood Highway, Healdsburg, 888-5946326,\u003ca class=\"vglnk\" href=\"http://jwine.com/\" rel=\"nofollow\">jwine.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Joseph Swan Winery, Forestville:\u003c/strong> “Intimate” best describes the Joseph Swan tasting room, which is also the barrel room. Rod and Linda Berglund have continued the winemaking legacy of Joseph Swan for many decades, producing sublime Pinot Noir, Zinfandel, Syrah, and Chardonnay. As a small, family-run winery, the tasting room is open weekends only and on select holidays. Six wines are typically available to taste for $10, waived with purchase. (Large groups cannot be accommodated.) \u003cem>2916 Laguna Road, Forestville, 707-573-3747, \u003ca class=\"vglnk\" href=\"http://swanwinery.com/\" rel=\"nofollow\">swanwinery.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128639\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/LAMBERT-BRIDGE-WINERY-1024x683.jpg\">\u003cimg class=\"size-full wp-image-128639\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/LAMBERT-BRIDGE-WINERY-1024x683.jpg\" alt=\"Lambert Bridge Winery, Healdsburg\" width=\"1024\" height=\"683\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/LAMBERT-BRIDGE-WINERY-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/LAMBERT-BRIDGE-WINERY-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/LAMBERT-BRIDGE-WINERY-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/LAMBERT-BRIDGE-WINERY-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/LAMBERT-BRIDGE-WINERY-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/LAMBERT-BRIDGE-WINERY-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/LAMBERT-BRIDGE-WINERY-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/LAMBERT-BRIDGE-WINERY-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/LAMBERT-BRIDGE-WINERY-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lambert Bridge Winery, Healdsburg \u003ccite>(Courtesy photo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Lambert Bridge Winery, Healdsburg:\u003c/strong> The newly renovated Barrel Room has been lushly furnished with sofas, club chairs, and a communal table for more comfortable seated tastings of five wines with food bites ($40, by appointment). Walk-in tastings include a signature flight ($30) at the redwood bar. When the weather is fine, buy a bottle to enjoy in the garden. Lambert Bridge produces Viognier, Chardonnay, Zinfandel, Petite Sirah, and Merlot. The Chef’s Table Series is a popular monthly lunch featuring a different local chef preparing a four-course menu paired with wine ($125). Check the website for dates and reservation information. \u003cem>4085 W. Dry Creek Road, Healdsburg, 707431-9600, \u003ca class=\"vglnk\" href=\"http://lambertbridge.com/\" rel=\"nofollow\">lambertbridge.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Laurel Glen Vineyard, Glen Ellen:\u003c/strong> Sonoma Mountaingrown Cabernet Sauvignon is the hallmark of this winery owned by Bettina Sichel, a wine industry veteran. The Laurel Glen vineyard is now certified organic under the careful watch of winemaker Randall Watkins and vineyard manager Phil Coturri. Tasting options include three current releases plus a library vintage of Cabernet ($25), a library tasting of Cabernet vintages that may go as far back as 1981 ($50), and “Lunch with a Vintner” ($75), when Sichel joins visitors for lunch and tasting on Fridays (reservations required). \u003cem>969 Carquinez Ave., Glen Ellen, 707-933-9877, \u003ca class=\"vglnk\" href=\"http://laurelglen.com/\" rel=\"nofollow\">laurelglen.com\u003c/a>. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128638\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/MACPHAILWINES-1024x683.jpg\">\u003cimg class=\"size-full wp-image-128638\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/MACPHAILWINES-1024x683.jpg\" alt=\"MacPhail Wines, Sebastopol\" width=\"1024\" height=\"683\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/MACPHAILWINES-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/MACPHAILWINES-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/MACPHAILWINES-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/MACPHAILWINES-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/MACPHAILWINES-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/MACPHAILWINES-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/MACPHAILWINES-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/MACPHAILWINES-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/MACPHAILWINES-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">MacPhail Wines, Sebastopol \u003ccite>(Courtesy photo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>MacPhail Wines, Sebastopol:\u003c/strong> If you once owned a red Radio Flyer, you’ll enjoy the nostalgia in this tasting room—a floor-to-ceiling sculpture of stacked wagons. Step up to the tasting bar made from a fallen oak tree to sample Pinot Noir and Chardonnay, sourced from fruit mostly grown near Sebastopol. Tastings range from $20 to $30; add a generously sized artisan cheese plate for $20. A seated “terroir tasting” explores the importance of soils in wine-growing, demonstrated with soil samples taken from four distinct vineyards. To watch the goings-on at The Barlow while you sip, try to snag a patio table. \u003cem>6761 McKinley St. (in The Barlow), Sebastopol, 707-8248400, \u003ca class=\"vglnk\" href=\"http://macphailwine.com/\" rel=\"nofollow\">macphailwine.com\u003c/a>. \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Martinelli Winery & Vineyards, Windsor:\u003c/strong> The converted hop barn along River Road is an icon, as is the family’s legendary Jackass Hill vineyard, with a 60-degree slope that makes it the steepest non-terraced hillside vineyard in Sonoma County. The Martinellis have been farming this area for more than 100 years. Inside the tasting room, a walk-in tasting is offered, or make a reservation for a seated, 90-minute collector’s flight of Chardonnay, Pinot Noir, Syrah, and Zinfandel with local cheeses ($75). The “Baler Bar” tasting ($40) includes a cheese plate and a tour. A vineyard terrace tasting and picnic lunch can also be arranged.\u003cem> 3360 River Road, Windsor, 707-525-0570, \u003ca class=\"vglnk\" href=\"http://martinelliwinery.com/\" rel=\"nofollow\">martinelliwinery.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128637\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/BRP-11-1024x693.jpg\">\u003cimg class=\"size-full wp-image-128637\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/BRP-11-1024x693.jpg\" alt=\"Meadowcroft Wines, Sonoma\" width=\"1024\" height=\"693\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/BRP-11-1024x693.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/BRP-11-1024x693-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/BRP-11-1024x693-800x541.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/BRP-11-1024x693-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/BRP-11-1024x693-1020x690.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/BRP-11-1024x693-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/BRP-11-1024x693-240x162.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/BRP-11-1024x693-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/BRP-11-1024x693-520x352.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Meadowcroft Wines, Sonoma \u003ccite>(Courtesy photo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Meadowcroft Wines, Sonoma:\u003c/strong> A producer of Cabernet Sauvignon, Pinot Noir, Zinfandel, Chardonnay, and Sauvignon Blanc, this winery was founded by winemaker Tom Meadowcroft. Grapes are sourced from Sonoma County vineyards, including the Carneros region, and also from Napa’s Mount Veeder AVA. A basic walking tasting offers a choice between classic or reserve wines, with four to five current release wines ($15 to $20). A seated reserve wine tasting with food bites ($30), a Pinot Noir vineyard tour and tasting ($40), and a blending seminar ($70) are also offered with advance reservations. Bring Dad for a special Father’s Day BBQ on June 17, taking place in the Sunset Test Kitchen at Cornerstone (call for details).\u003cem> 23574 Arnold Drive (at Cornerstone Sonoma), Sonoma, 707-934-4090,\u003ca class=\"vglnk\" href=\"http://meadowcroftwines.com/\" rel=\"nofollow\">meadowcroftwines.com\u003c/a>. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128636\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/Red-Car-Winery-tasting-room-1024x603.jpg\">\u003cimg class=\"size-full wp-image-128636\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/Red-Car-Winery-tasting-room-1024x603.jpg\" alt=\"Red Car Winery, Sebastopol\" width=\"1024\" height=\"603\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/Red-Car-Winery-tasting-room-1024x603.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Red-Car-Winery-tasting-room-1024x603-160x94.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Red-Car-Winery-tasting-room-1024x603-800x471.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Red-Car-Winery-tasting-room-1024x603-768x452.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Red-Car-Winery-tasting-room-1024x603-1020x601.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Red-Car-Winery-tasting-room-1024x603-960x565.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Red-Car-Winery-tasting-room-1024x603-240x141.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Red-Car-Winery-tasting-room-1024x603-375x221.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Red-Car-Winery-tasting-room-1024x603-520x306.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Red Car Winery, Sebastopol \u003ccite>(Courtesy photo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Red Car Winery, Sebastopol:\u003c/strong> Named for the old trolley cars that rumbled through Los Angeles many decades ago, Red Car makes Chardonnay, Pinot Noir, and Syrah from grapes sourced from cool Sonoma Coast vineyards. The one-hour seated signature tasting is $20; a one-hour reserve Pinot Noir experience for $40 includes five single-vineyard Pinot Noirs. Private group tastings for seven or more can also be arranged. Reservations are recommended, but walk-ins are accommodated when space is available. Ask about their Father’s Day (June 17) event, when dads taste for free. \u003cem>8400 Graton Road, Sebastopol, 707-829-8500, \u003ca class=\"vglnk\" href=\"http://redcarwine.com/\" rel=\"nofollow\">redcarwine.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Thumbprint Cellars, Healdsburg:\u003c/strong> This small producer of artisan wines, founded by winemaker Scott Lindstrom-Dake, makes many varietals. Taste three wines for $10, or six wines for $20. Food-and-wine flights are also available, with cheese and charcuterie plates for an extra charge. Thumbprint makes Cabernet Sauvignon, Zinfandel, Syrah, and several red blends; whites include Chardonnay, Viognier, and a sparkling brut. A Spirits line was also recently launched. Three “Books and Wine Evenings” are scheduled in May and June, featuring authors reading from their books (advance tickets required). \u003cem>102 Matheson St., Healdsburg, 707-433-2393, \u003ca class=\"vglnk\" href=\"http://thumbprintcellars.com/\" rel=\"nofollow\">thumbprintcellars.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128635\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/Trione-stone-building-HR-1024x705.jpg\">\u003cimg class=\"size-full wp-image-128635\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/Trione-stone-building-HR-1024x705.jpg\" alt=\"Trione Vineyards & Winery, Geyserville\" width=\"1024\" height=\"705\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/Trione-stone-building-HR-1024x705.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Trione-stone-building-HR-1024x705-160x110.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Trione-stone-building-HR-1024x705-800x551.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Trione-stone-building-HR-1024x705-768x529.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Trione-stone-building-HR-1024x705-1020x702.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Trione-stone-building-HR-1024x705-960x661.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Trione-stone-building-HR-1024x705-240x165.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Trione-stone-building-HR-1024x705-375x258.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Trione-stone-building-HR-1024x705-520x358.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Trione Vineyards & Winery, Geyserville \u003ccite>(Courtesy photo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Trione Vineyards & Winery, Geyserville:\u003c/strong> Enjoy a little bocce with your wine and cheese? Trione offers this fun tasting ($55, reserved at least two days in advance), or an educational tour and tasting experience ($45), also by appointment. A vineyard lunch experience ($90) includes a private tour and farm-to-table picnic lunch in the vineyards near the tasting room. On June 16, the winery hosts a special Food + Wine dinner, beginning with a wine reception in the tasting room and followed by a communal dining table feast ($100). Several generations of Triones have been making wine for decades, including a red called Henry’s Blend. \u003cem>19550 Geyserville Ave., Geyserville, 707814-8100, \u003ca class=\"vglnk\" href=\"http://trionewinery.com/\" rel=\"nofollow\">trionewinery.com\u003c/a>. \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Williamson Wines, Healdsburg:\u003c/strong> One of the few places still offering no-cost wine tasting paired with small bites is only steps off the Plaza. Williamson produces more than 40 varietals and blends, ranging from Malbec, Merlot, and Cabernet Franc to Chardonnay, Viognier, and Roussanne. Reservations are not required for the complimentary tasting, but more indepth tastings are available: $60 for Rhône-style wines paired with food, and $125 for a tasting lunch with the winemaker. These experiences take place at Williamson’s “Eighteen” tasting room, located nearby at 18 Matheson St. \u003cem>134 Matheson St., Healdsburg, 707-433-1500, \u003ca class=\"vglnk\" href=\"http://williamsonwines.com/\" rel=\"nofollow\">williamsonwines.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"mindshift": {
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"order": 12
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"onourwatch": {
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"possible": {
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"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"officialWebsiteLink": "https://www.possible.fm/",
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"source": "Possible"
},
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"pri-the-world": {
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"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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},
"reveal": {
"id": "reveal",
"title": "Reveal",
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